Thanks to everyone for the replies. I've been out of town for a bit, hence the late response.
I figured something had to be wrong with that fondant if it was yeasty, but I thought to ask first b/c you never know, maybe it was something normal that I had just never seen before, and I hate to waste things.
Anna, I just used Wilton's fondant. I only do vegetarian cakes and Wilton is the only vegetarian fondant I've found that I don't have to buy huge buckets of. It hasn't behaved that way before so some evil bacteria obviously made its home in my fondant and decided to have children. I could make my own fondant, but I haven't started hunting yet for the vegetarian gelatin. But I will be getting on that soon b/c Wilton's fondant is way too gummy and has such a gross mouth feel. To me, the taste is "ok", but I've certainly had better. One thing that I think it is really good for is when using a clay gun. I've used other brands of fondant and almost disfigured my hand trying to squeeze it out. But b/c Wilton is so gummy, it takes almost no effort to get it to come out of the gun.
Hehehe. I know what you mean about wanting to start a bonfire. Sometimes charts are useful; the chart I got in pastry school about wedding cake portions is very accurate and that's what I go by when I do tiered cakes. However other charts I've seen (not just for cake portions, but other things in general) were so wrong that I'm convinced whoever wrote the chart was on crack while writing it.
I don't doubt you when you say there are hard cakes to cut out there, but I also have a hard time believing people would even bother making a cake like that. Before I started selling cakes, I cut a bunch of them to see how they sliced, held up, etc. How could someone not do this at least 10 times before selling it? That is just weird to me. You know, I didn't even know it was such a big issue (thinking everyone made easy to slice cakes) until I had a caterer sing my glories about how easy it was to serve out my cake. At first I was confused why he would even say that. It was like saying, "Your chocolate cake tastes like chocolate." Well no duh.
Anyhow, I am curious as to what people could make a cake out of or do differently that would make it difficult to slice. Other bakeries I have worked for and also the restaurants I did my externship at, they all made cakes that were easy to slice and serve out as well, so this idea of a hard to cut cake is a completely foreign concept to me.
Oh... Anna... I am with you on this one! I don't care what anyone says- Crisco and powdered sugar does NOT make buttercream. Not that *confectioner's icing* doesn't have its uses, but butter must be used for it to be called buttercream. Artificial clear butter "flavoring" DOES NOT count. Even when I make vegan buttercream, (with dairy-free margarine used to replace the butter), I refer to it as "butter"cream.
W., check your PM's. I'm sending you something.