Please share your tips for achieving the smoothest fondant. Do you roll it thinner/thicker, let your crumb coat sit longer/shorter, use a particular brand of fondant, etc?
Hi there, when I cover my cakes with fondant, I use only one particular brand. That works well for me. Then I don't roll it two thinly. Put a good coat of icing, a bit thicker than a crumbcoat. Some put them in the fridge, but I don't. I ice the cake before I roll the fondant. By the time I'm ready put the fondant on, the icing has settled nicely.
If you want to learn to cover cakes with fondant, properly, Sugarshack's dvd's are the way to go! Here is the link,