What do you use to keep the fondant from sticking to your countertop?
I had been using p. sugar but have always had trouble with it sticking in spots. So for my last cakes ( the castle and cottage in my photos) I used shortening. It worked SO much better!
I use shortening most of the time, if the fondant is a bit sticky I add a bit o powdered sugar.
I use a little crisco on a vinyal mat. I flip the whole thing over on the cake and peel off the vinyl. I use a little cornstarch sprinkled on the cake so that I can use my fondant smoother. I steam all of my cakes so that takes care of any cornstarch left on my cakes.
Crisco on a mat, like mamawrobin, I like to be able to just pick the mat up and lay it all over the cake.
Since I use Satin Ice (which can end up being a bit soft), I roll it out with cornstarch on a mat (used to use my laminate counter top) and then pick it up and put it on my cake. I find it to be easier this way and it helps keep the Satin Ice from being too soft, and then stretching and pulling too much.
For small pieces, or when I'm working on sugar flowers, I use shortening because I add tylose to the fondant, which allows it to dry fast, but I don't want it to dry out too fast.
I have a method to my madness.