Hope someone can help me. I made a 7" tin x 3 cakes high which made the cake a 9" high cylinder. I covered it with ganache to make it a smooth surface so I feel like it was a good base to start with. I covered it in fondant but made a mess of it. Is there a trick to it that I don't know about yet. It was ok to start with but by the time I got to the bottom it was much thinner and quite difficult to make smooth. Is there anyone with experience in this that can give me a suggestion.?? [/b]

Yes, make sure your fondant is rolled very evenly, and 1/8 inch thick. If you can use some sort of a guide to make sure it is 1/8", it makes a ton of difference. You'll need to make sure your cake is COLD. Also make sure you use supports.

I cover just like a normal cake and it goes on fine.

here are tutorials, do a google search for how to cover a double barrel cake.

Here's one...

http://www.flickr.com/photos/deliciously_decadent/sets/72157621850372685/

The other option is wrapping it, but that leaves seams.

I had to do 2 layers of fondant on my double barrel because the first one I rolled out my normal thickness but it was far too thin for going over something so tall. Make sure you have a decent brand of fondant. I use Carma Massa Ticino, its got great elasticity and is very forgiving.

Thanks guys, I think I just need more practice. The links help.......