I was trying to make a purse cake following the instructions on this website. First problem...the outer edges of my cake seemed a tad overdone...but not that bad. Then when I flipped the cake over on the cooling rack, a piece broke off. I figured it was fixable. So I cut the 11 X 15 cake in 3 equal parts. I start icing and stacking. As I'm finishing it off, I realize the crack is getting worse. I thought if I put the fondant on, it would sort of hold it together. So I roll out the fondant and put it on. I get it on but it tears in some spots. I've given up. I don't see any way to fix any of it. It all looks lumpy, you can see where the crack is and now there are tears all over.

I'm gonna go cry now

That's not the end of the world. How much fondant do you have left? Enough to pull it off and start over?

If you do, then take the fondant off and stick the cake in the fridge. Let it get firm enough to touch without falling apart, then spackle the crack with some more buttercream. Let that chill too until it's as cold as the rest of the cake, smooth everything out with your hands as much as possible, then go ahead and put more fondant on.

Can you hide some of the lumps and cracks with decorations or is it beyond repair?

Thanks for the ideas. I was making the cake for a coworker for her friend's birthday this weekend. I just took course 3 and also the fondant and gumpaste classes. I think this might just be a little beyond my skill at this point. I don't always get my fondant smooth but on this cake, it was really noticeable. I think if I had used a 9 X 13 cake I might have pulled it off. I'm not sure what I'm going to do at this point. I'm going to talk to my coworker tomorrow. If I can, I might take a half day tomorrow afternoon and try it again.

Sounds like you need to do research and find a different fondant.

Jen