Hello! Have just started using fondant and I have not had any luck draping a cake covered in ganache with fondant. I have used Bakels Pettinice (made in New Zealand) and use corn flour to roll it out (it is sticky when I start rolling it out) and as soon as I drape it over the cake, the fondant immediately tears over the cake edge. Would like to know what brand of fondant you use and what are your tips for draping without tearing. Any help would be deeply appreciated!
Thanks : )