Ok first, I always make my own MMF. When rolling it out I always put a heavy coating of PS(over a lightly crisco coated counter) but sometimes it still gets stuck in the middle and I end up ripping it off the counter and rolling it out all over. Can I use straight crisco to roll it out on instead? Or will that mess with the fondant?
Second question, I've seen sor people on here refer to cake fillings. What is that? Is it just Whats used between the layers of the cake? I've seen people talk about strawberry and other yummy sounding fillings. How do I go about trying/doing this?
I've also read that a lot of people use ganache instead of buttercream. I think I might try it. Any good recipes? Any tips? Is it similar to buttercream?
When covering a cake with fondant, once I get it on and start trimming the excess off and pressing it to the cake around the bottom, sometimes it begins to overlap and I can't get it completely flat. Does that make sense? It normally doesn't matter because I always use a "border" or ribbon or piping around the edges so its kinda hidden but I would like to be able to correctly cover a cake.
I feel like I have a ton of other questions but can think of them right now. If anyone can help me, I'd really appreciate it!!