Hi everyone,

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.

Much appreciated
Shannie

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.