I have been making cakes for a few years now but i have not dealt with fondant. i recently bought alot of this woman that had to stop decorating cakes. I was wondering how you roll it out and stuff. i tried to but it stuck to my roller and ripped bad. how do you get it to roll smooth and not rip?? i hope someone can help me. i am wanting to make my moms birthday cake with fondant.

Some people use crisco to roll out their fondant, and others use powdered sugar or cornstarch. I've found the crisco to be a little bit easier, because you don't have to keep picking up the fondant and flipping it or adding more powdered sugar or cornstarch, but it's a matter of preference, so try it both ways before you decide what you like.

I use a mix of 1/2 corn starch and 1/2 powdered sugar and it works great.

Good Luck.

Do you put crisco on the fondant or on the roller?? wouldnt it make a greasy look and feel? and wouldnt powdered sugar make it white??

I started playing with fondant and gumpaste and I love it! It is so much fun and not near the cleanup and mess of buttercream.

Couple of hints I've learned:
1) get a piece of vinyl from Wal-mart to work on, it's on the roll in the sewing department and it really helps keep your fondant from sticking to the surface
2) a little shortening on your work surface and your rolling pin - I've used shortening, powdered sugar and cornstarch and the shortening works best for me
3) make sure to knead your fondant well and get it pliable and smooth
4) www.atecousa.com - great videos on rolling out fondant and putting on a cake
5) get the Wilton fondant book - it's a good source to help you learn the basics
AND FINALLY
6) practice, practice, practice

Have lots of fun while working with it!

I really love working with fondant.

Knead it very well before you roll it out.
When using the PS or cornstarch, just use a light hand with it. Sometimes that can dry out the fondant, and you will get something called "elephant skin".
If the fondant is dry use a small amount of Crisco. Make sure it is the regular fat Crisco, not the new no trans fat one.

The PS won't make it white. A great tip is to keep a spary bottle with clear alchocol (vodka, etc) and spritz the cake when you are done. It removes all the residue and doesn't leave any marks like water will.

Thank-You all for you replys. i will try the crisco and see how it works. if you use cornstarch and powdered sugar wont it change the color of your fondant??