Now normally covering cakes in fondant isn't that hard, you dirty ice your cake in butter cream then cover it in fondant. When iced it in whipped cream I didn't think there would be a problem since I was just covering it in fondant anyways. Although little did I know that whipped cream and fondant don't mix.
With butter cream in between the fondant and cake it acts as glue of sorts because it is thick and can hold its weight. But with whipped cream even though it holds it shape OK it's way to light to hold the fondant. With my cake all the whipped cream slid off the cake and started oozing out the sides. Ya not pretty :P I did my best to fix it but with the cake always moving and shifting it was quite difficult. I had to take things out of my design and add new concepts in just to hold the cake somewhat together!
But lesson learned now. Attention everyone: DO NOT USE WHIPPED CREAM IF YOU PLAN TO COVER YOUR CAKE IN FONDANT! But as you can see from my top tier fondant works really well if you use butter cream. Even cream cheese icing works better see here.
Whipped cream isn't all that bad though it is great on ice cream, pancakes, as a filling, and great on pie! So don't ever be intimidated by whipped cream. Here's my recipe for homemade whipped cream.
Yield about 4 cups
2 cups whipping cream
4 tbsp icing sugar
Place whipping cream and icing sugar in a bowl of a stand mixer and beat on high speed until light and airy like whipped cream.
1 bag of mini marshmallows
500g icing sugar
1 cup vegtable shortning (Crisco)
1 tbsp water
Clear a big work space for your fondant like a counter top or table
Throughly grease your workspace and a big microwavable safe bowl
Place marshmallows and water in the bowl
Mix the water and marshmallows together
Dump all the icing sugar onto the greased work space
Microwave the arshmallows and water on high for 30 secs and stir
Zap marshmallows and water in 15 sec intervals until all melted stirring in between
Grease your hands and beware this gets very messy
Pour melted marshmallows onto the icing sugar and knead until the icing sugar stops sticking to the fondant.
In the beggining it will seem like it's not working but keep at it and you'll make your fondant.
Store in a air tight container wrapped in plastic wrap.