Hello
I ve been working with fondant for a while now, but after watching how neatly she rolled that fondant without even moving it around, or how quickly the did smooth it around the cupcake's bottom!!!! tell me guys is it that easy for all of you. I must have the wrong recipe then.
You have to remember that that show had been edited, so Im sure it took her a bit longer in real life. Another thing is that she has been in the buisness for I think over twenty years, thats a lot of practice! She may have the best quality of fondant out there, and I think she makes sure to not roll it too thinly. I know i always have the problem of fondant sticking to the table, I Hate that!!!
She has had years of practice, but there are a couple of things that might help.
When she was kneading the fondant, there was absolutely no sticking. She makes her own, adds enough sugar, and lets it rest.
As for smoothing, with a 1/4 inch thickness it helps when you arrange it-sort of un-stretch it. It will smooth back in to itself without folding or creases. but if you noticed, there are some tiny imperfections around the base. These were disguised with a thick row of beads, braids and other decorations.
JoAnn
She didn't get it done that fast. They edited a lot out. She dosen't make her own fondant. At the ICES convention she mentioned what brand she used but it wasa name I hadn't hear before.
Colette uses Confiseur dOr White Chocolate Massa Grischuna or Massa Tocino (sp). She get the Gruschina from Albert Uster at
http://www.auiswisscatalogue.com/store/merchant.mvc?page=ASC/CTGY/P_ENRO
The texture & taste are very similar to Satin Ice. Price is very similar, too. She rolls it thick and when I saw her demonstrate, she rarely turned or flipped it.
Rae
yes thats it.. 
I personally LOVE satin ice and it looks just like what she uses. I think the trick is finding a fondant that works for you.. Once I started using that I have done a lot better.
Ok I missed the original airing of the show, so I stayed up till 2:00 am this morning to watch it (my VCR is broken - couldn't tape it.) I STILL didn't get to see it. Fell asleep after the first five minutes! Does anyone know when it might be airing again?
I checked the swiss catalogue site, my concern would be the shipping charges, to keep ordering fondant like that will brake the bank. I wonder if someone has the recipe or a way to get that type of quality fondant. I just made a cake that i call silouette cake,there's a pic at the bottom. It drove me crazy before the fondant covered the whole thing.
I need a fondant that would spring back.
Bonnie did you use that before? I was thinking MMF i used it once that might go easier.
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