Please help! How do you stop fondant from cracking on a cake? The last cake I made I had filled the cake and refrigerated it for 24hr before frosting. I frosted with buttercream and covered with fondant. The fondant on one side started to sag (I'm guessing to much buttercream underneath). While airbrushing and moving the cake I started to get cracks. I always roll fondant on a powdered sugar surface and normally don't have problems there. Once I have it on the cake is when the problems occur. If you refrigerate a fondant covered cake will it keep the fondant softer from the moisture or does that spell disaster? I hate that the fondant gets so hard on the cake. Will covering it with shortening keep it softer longer? Thanks in advance for the advice!