Last weeks cake was an R2D2 cake. I made the cake so it stood about half a metre high (50cm) but the biggest problem i found was because i just iced the sides with the wrapping method the fondant start to slip and sink and started 'bagging' at the bottom.
My first question is, how do i stop this from happening? And secondly simply, what is the best way to ice a tall cake?
If a thread like this already exists please point me in the right direction as i couldnt find it x