Ok so i am playing around with fondant now and was wondering a couple things.
1: How thick should the fondant be after rolled , max?
2:How thin is too thin?
3:how thick should the buttercream be under fondant (like a crumbcoat?)
it's preference up to a point
#3 if you roll it thinner you need a thicker crumb-coat to hide imperfections and vice versa
#2 if it tears and shows too many imperfections it's too thin
#1 1/4 inch give or take
Thank you, this helps