I forgot to ask this question earier...when you are covering a round cake ( or probably any cake for that matter ) in fondant, how on earth do you get it to cover the sides without ending up with a "pleat" in a few spots in the end? I'm not sure how else to phrase that question, so I hope everyone understands what I am trying to say. And if you end up tearing a small hole, etc. in the fondant while trying to smooth the top, sides, etc. do you always start over again from scratch, or has anyone found a good "patching" technique? Ok...sorry for all of these questions, but had quite the late night last night trying to figure this stuff out, and I must say, after going to bed at 2am, 5am when my two little ones awoke came quite early!!!!

Well it is kinda a practice thing with fondant.You also have to play alot tucking and smoothing.Does that make sense? When I have tore the fondant I use a very small piece with a bit of water and try and blend in and then put some icing sugar overtop to smooth.Sometime it works...other times you have to start over...It really is alot of playing...

Using fondant takes some practice, but it helps if someone can show you how to do it... To prevent the pleating you have to lift the fondant (carefully) from the bottom and use your hands to smooth it down the side of the cake. You do this as you work your way around the cake. I don't know how else to explain this... When your lifting the fondant from the side of the cake it keeps the fondant from gathering at the bottom.

If your having problems with your fondant tearing you might be rolling it too thin. If I get tears or holes, I start from scratch. Unfortunately, I'm a perfectionist!!

HTH