Originally Posted by Peridot
I see so many times on the cake shows that they roll their fondant onto the rolling pin/PVC pipe (after they have rolled out the fondant) to transfer it to the cake... what are the secrets of doing this vs. picking it up with your hands and arms and transferring it. Does this work better - less stretching or tears in the fondant?
This is pretty much classic technique for transferring any type of rolled out dough (moving fondant onto the cake, movie pie crust to the pie plate, etc). As you said, it helps prevent stretching and tearing of the dough and you can easily carry it across a room this way without much worry.