If you have some glycerin add some of that and it should help. Otherwise I would suggest rolling it a bit thicker than normal. Or you can use a ribbon to measure how big around your cake is then use the ribbon to measure out a long rectangle of fondant then dust that with cornstarch, roll it around a flat ended rolling pin or thick dowel, don’t roll it up tight though, then stand the pin upright and wrap the fondant around the cake. Make the height maybe 8 inches so that you can pull up the edges to cover the top edge of your cake. You can cut a circle of fondant to fill that and your next tier should hide it. You will have a seam in the back so will need to add something to the design to hide that possibly. Good luck!
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