Thickness For Fondant

Decorating By cakesnglass Updated 18 Jul 2011 , 3:41pm by cakesnglass

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cakesnglass Posted 18 Jul 2011 , 1:46pm
post #1 of 3

Hoping to get some help with this - I mostly work in buttercream. What thickness do you recommend on fondant for a chocolate cake that will have a coat of buttercream?? I will be using MF with no color added so i'm worried of a color difference. Any suggestions would be appreciated, thnks.

2 replies
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Marianna46 Posted 18 Jul 2011 , 3:33pm
post #2 of 3

No matter how thin you make your fondant, the dark color won't show through. I almost always put dark chocolate ganache under my fondant and you really can't tell. I'm sure you can roll it thin enough to see a dark shadow, but then it would be too thin to cover a cake with. I like to roll mine to about 3/8", although I know some people like it thinner, maybe 1/4". I find that rolling it to thin makes it prone to tearing and harder to work with. It doesn't matter if it's a little thicker, because most people peel it off before eating the cake anyway (although I'll confess that I'm not one of them).

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cakesnglass Posted 18 Jul 2011 , 3:41pm
post #3 of 3

thank you Marianna - appreciate it. I will go with 3/8 as suggested. p.s love your work !!

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