I'm doing a practice cake for my website to build my portfolio and I didn't want to spend much on fondant or make my own so I bought Wilton (I heard it was improved ) Anyways, I'm wondering if anyone that is familiar with the fondant has any words of wisdom or tips on using it. Like how thin they roll it etc. Hearing myself ask this sounds weird bc I know its kind of the same with every fondant, but lately I've been noticing differences. Like Marshmallow can be too thin and show imperfections, Duff is too soft etc. I'm also an avid BC "faux fondant" kind of gal when it comes to the actual cake. I usually only use fondant for details. So any help with covering the cake would be amazing!
Thanks in advance!