...I'm still learning. I have the hardest time when I am trying to lift a fondant decoration and put it on the cake. In the process of moving it, it always looses its shape at least a little bit (even if I add tylose). I usually end up trimming it and fixing it once it is on the cake.

What am I doing wrong?

I want to make a cake like this for a friend of mine this weekend and I really need the letter plaque shape to stay perfect.

Add a bit of gumpaste to your fondant and drap the piece you are going to cut over the same size pan as the top tier. Then cut it out with the cookie cutter on the pan by rocking back and forth. Finish the details and then let it air dry on the pan. You can balance it on its side by placing it in another pan the opposite direction on the table. If that makes sense. Make sure you dust your pan with PS before doing all this or it will stick to the pan.

That is how I would do it. Hope that makes sense.
 

That's a good idea, I'm going to try it!  Thanks for replying!

AIf you don't have time with drying...roll the fondant on wax paper, cut, remove the excess and move the fondant ( which is still on the wax paper) in the freezer for 4-6 minutes. The freezer will stop the fondant from stretching. But you have about 1-2 minutes to put it on the cake once it's out of the freezer.

You can use this trick for many decorations.

Hey I just learned something from MKC...and they reminded me how dumb a small step was above..lol cut it on the wax paper then place on the pan...lol...my brain is fried today I swear.
 

MKC's suggestion was just what I was about to suggest: I was told to always chill edible printing media before peeling it off the backing sheet, because it's even more likely than fondant to distort if you don't do so.