How thick do you recommend rolling your fondant? And then also, how thick do you recommend the layer of buttercream underneath to be? I have found recently that I get the best results with a thin layer of butterceam and a thick layer of fondant, but some people like a thick layer of buttercream, which always ends up a huge mess for me when the fondant starts pushing the buttercream down and it bulges at the bottom. I'm trying to improve the look of my fondant, and am curious to know what works best for others. Thanks for any tips or advice!!!
post #1 of 21
4/30/09 at 1:00pm