Roll out your beige fondant into a large rectangular sheet (bigger than the top surface) then chill it. While your large sheet is chiling, roll out your red fondant, larger than the cake, and drape it over. Smooth it out using a fondant smoother and remove any air bubbles on the top with a pin. Trim away any excess at the bottom as neatly as possible.
NOTE: Don’t worry if your fondant starts to crack, we will fix that later on.