I've read 2 different ways from 2 respected professionals and I'm curious as to how others do it.
Ron Ben Isreal: Uses more IMBC and rolls fondant 1/16" (which is very thin)
Collete Peters: Uses less to almost no IBMC and rolls fondant 1/4" (which is thicker)
Which method do you use?
Oops! Looks like I don't do it like the pros. I roll to about 1/8" thick and only use enough buttercream to cover flaws and make the fondant stick.
I guess my "Other" option didn't come up???
Does anyone have any particular reasons why they chose one over the other?
I roll mine thick enough that you can't see through it. I think between 1/8 & 1/4 in. with a little more frosting than a crumb coat.
I just feel that if I roll it very thin it tears on me and shows a not so perfectly iced cake, but I haven't done that much fondant covered cakes to really know.