Originally Posted by pagetran
Hi smckinney07, first of all thank you for your reply and advise. Really appreciate it.
Sorry I didn't take any photo and sorry for not being clear. What exactly happened was after I rolled my fondant and covered my cake, it looked really not even, as if the butter cream was melting underneath, hence the liquid got into the fondant and made it look really wobbling and not firmly attached to the surface of the cake. But I guess my problem was caused from not waiting for the butter cream to crust. After crumb-coating the cake, I immediately covered it with fondant, while the butter cream was still soft. Did you think this was the cause too?
You don't have to apologize! It's just the quickest way to 'diagnose' the issues you are having. It's difficult to articulate the problem since you're new to this so no worries.
I'm still confused why your buttercream was melting-you said you used a 'crusting BC' (powdered sugar, shortening/butter, flavoring & a bit of liquid)? Was the cake completely cooled before you iced it? Some people love crusting (American) BC because it firms up combined with the 'viva' method it smoothes quickly. I never had much luck with this method but it's very popular, that's not really relevant to your problem just use whatever frosting you enjoy.
I like to stick my cakes in and out of the fridge between coats (like DDaigle suggested), it's not necessary, but when using Swiss or Italian bc the cold makes the bc harden quickly-which makes the frosting/smoothing process faster.
I would recommend watching some YouTube videos, just search cake frosting/covering a cake in fondant. Watching someone do it might be helpful, CupADeesCakes.blogspot.com has some nice videos that show how to frost a cake (she has a YouTube channel by the same name and she's also a CC member).
Is your cake level? I use an actual level on top of my cake (the cake is protected with a board).