Im thinking about doing a cake completely covered in fondant for an upcoming bridal shower, i ve got a few questions though. Im wondering how much fondant will I need to cover a 2 layer 6in round and a 2 layer 8.5 in round? will 4 lbs of Powdered sugar mixed with the other ingredients do the trick? also in comparson to BC how hard is it to get the fondant smooth? I know the BC under it has to be pretty smooth, but if we're comparing, whats easier to get smoooth, BC or fondant?

I find a chart very helpful. Do you have a kitchen scale?

http://www.earlenescakes.com/Fondantchart.html

Fondant takes some practice (I've found) to get smooth, but I love working with it. A hot dry knife will smooth buttercream well. Jeff's upside down cake icing technique works great with buttercream! I know you can find it on sugarcraft.com's message board. Let me see if I can find the link:
http://members.nuvox.net/~zt.proicer/message/saved/UpsideDownIcing.htm

HTH,
melanie mc.

Thank you for your help. Ive seen the upside down technique posted on CC but Ive never tried it, i might give it a shot. Ive done BC before so might just do that and try the fondant another day, id hate to mess it up and wind up doing it in BC anyway. Thanks again for your help. Also what about refridgerating a fondant covered cake, ive read do it and dont do it?