I am doing a crawfish boil cake this weekend, and it has to serve at least 100. I am planning on making a "pot" using 3 tiers of 12 inch rounds, separated by cake boards, and using dowels for support. I know I can't possible cover a cake with fondant that will be at least 12 inches tall using the traditional method, so I thought about icing it with BC and then trying to wrap the MMF fondant around the sides. I'm very worried that the fondant will sag/slide down the sides. How can I prevent this? I would appreciate any tips.

Thanks!