I am looking for some tips and some help. I am making a wedding cake and my 16 inch cake is being a pain. I am covering it in Michelle Foster's fondant and I am about to love my mind.
I measured and weighed the fondant to the exact amount I need, but when I roll it out, I have too much fondant and it is too heavy and breaks in the middle, as it is on the cake.
Can anyone give me a hint as to what I can do to stop it from breaking and me losing my mind...lol.
Make sure your cake is firm enough to handle the fondant and roll the fondant at least 1/8" but no more than a 1/4" thick.