Everyone seems to roll out the fondant/sugarpaste/icing and then place it on the cake board. What's wrong with simply rolling it out directly on to the board until it is big enough?!
You wouldn't have to keep checking it for size and it would save on space!
Is it a good idea or am i missing something fundamental here?
If you use the normal cake boards like from Michaels than you will have like a corragated texture to you fondant, if you roll it on top of the cake board. If you roll it out before hand then you have a nice smooth fondant. I always roll mine out and sit the board on top to see if it fits then if it's big enough i lift it and put it on the board.
I did it that way once. It took forever and was really hard to roll out. It was so hard I have never attempted it again. lol
The board moves, the fondant sticks (like it's supposed to), etc.
I roll it to the approx. size, place it on, and then roll over it several times to even it out. Trim with an angled spatula and done. Not time intensive, really.