I am a self taught baker but pretty experienced and planning to start up a small business in the coming months. I have been experimenting recently with some new designs but am getting really frustrated by my icing/fondant. Watching TV shows based in the US, I have seen decorators shapes/rectangles out of fondant, pick it up (pretty roughly) and put it around the side of the cakes. Same can be said for strips of fondant for candy striped cakes. The fondant doesn't look any thicker but doesn't tear, flop or distort - it looks like it's the texture of rubber almost! I'm based in the UK and tend to use Dr.Oetker or Regal Ice Icing but have never been able to achieve the same thing, the icing I get is very floppy and stretches/distorts with the slightest movement. It takes me ages to re-align everything on the cake to make it a straight line again which takes them seconds on the shows. The only way I can firm it up a bit is mixing it with flower paste but then it sets too hard and doesn't taste too great either. I don't know if this is a product difference between UK/US fondant brands but there must be a way of achieving the same thing in the UK.
If anyone can give me any tips I'd be really really grateful. I'm doing a suitcase wedding cake soon which will have lots of 'straps' on it and at this rate, it will take me hours just to make them stay straight and even-widths!
Many thanks :-)