Edited: 10/24/2008 9:12 AM by Moderator
Second, the trick to getting fondant to stop buckling is to "pet" it downwards around the side of the cake (I use my hands), pulling out the bottom of it (where the fondant meets the cake board) at the same time you are smoothing it GENTLY downward (so it won't rip and tear). So smooth downward along the sides, pulling out the fondant around the bottom as you go. It takes me many, many times around the cake to have the fondant the way I like it. Then, I take a pizza cutter and trim off the excess fondant around the bottom.
I place the frosted cake (with cake board trimmed to size of cake) on top of a can. Crisco cans are a good size. I then carefully drape the fondant over that and let gravity help me a little. When I smooth it down on the sides, I use the big thick pink sponge-like thing that is made by Wilton. I never use my fingers as that would leave marks. I start at the top and slowly work around and around gradually making my way to the bottom. If the fondant is too long, I will cut it back with a knife or pizza cutter so it doesn't break and make ugly marks before I smooth it all the way down.
As for using the cornstarch when rolling it out, I've also used crisco. It depends on the humidity sometimes. One day one works better than the other. Just try the other if one isn't working.
Hope this helps!
If you notice the fondant is starting to fold or "buckle" as you called it, gently pull it away from the sides of the cake. This will help it to stretch. I like to use a fondant smoother tool. Prevents finger marks in the fondant. Trim the excess. Again press the fondant against the cake. If it starts to fold, pull away. Repeat as many times as necessary.
I have let gravity help as beckthewreck suggested. But when I do that I found myself cutting the excess too short. I like placing it on the table first to drape and the first trim, then I like to raise the cake to finish attaching the fondant. Good luck and don't give up!
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