So I have this problem when I make some of my cakes, especially my chocolate cake when I cover it with fondant. After awhile, the fondant starts to sag on the cake. I think the issue could be the recipe, which bakes a cake that is very moist but I'm not 100% convinced. It IS possible to have a moist cake under fondant without sagging right??? Anyway, my questions are...could there be another reason for the sagging fondant and what can I try to do to alleviate the problem. Also, if it is my recipe, does anyone have a recommendation for a chocolate cake that's sturdy. I should note that I currently use a doctored cake mix recipe that adds pudding and sour cream. And also, this sagging has only occurred when using Satin Ice fondant. Could it be the fondant itself?? I gotta say, since recently switching to it from marshmallow, I'm not impressed. Thanks!
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