Hello there! I just fought the buttercream battle and I am now using the Wilton Recipe and it turns out that my problem was that I never sifted my sugar! lol so now i have questions entering Course 3. Should i make my own fondant or use the premade one from the stores? If i should make it, does anyone have a recipe I can try out? Thanks!!

This is the recipe that I use: http://whatscookingamerica.net/PegW/Fondant.htm

I like it a lot and it's cheap to make and easy to use. It might not hurt to use the premade one for the class though, because you'll learn what texture it should be and also because it's probably the one that your instructor has experience using.