Further to this topic - I have had quite a bit of experience with Fondant covered wedding cakes, and with the desert-dry air here in S. Alberta I can relate to the elephant skin problem. However, an even more frustrating challenge for me has been - satisfactorily covering SQUARE cakes in fondant. How on earth do you get the excess fondant from going over the square corners distributed on the sides and smoothed out, without a bunch of folds and creasing??? I have tried making little “darts” in it (and patching the cuts with icing sugar), squeezing it together alog the bottom, and so forth. All with very unsatisfactory results. Any help I could get on this would be greatly appreciated!