Cover With Fondant
Once your cake is chilled, roll out some more White fondant into a circle that’s large enough to cover the entire cake and gently drape it over top. Working quickly (because the height of this cake will tend to cause fondant to tear along the top edge), smooth the fondant on the top of the cake with a Fondant Smoother in one direction. Start with 1 smoother and work to smooth the entire cake. Once you are satisfied, use another Fondant Smoother, or your hands, to smooth the sides from bottom to top, so that your hands meet at the top edges of your cake. Make sure the fondant is completely secure on top before moving down to the rest of your cake. Once you’re happy with the way it looks, trim any excess fondant away with a sharp paring knife.
Note: If you have any air pockets stuck underneath the fondant, just poke the air bubble with a straight pin and release the air through the hole you created before smoothing it over once again.