OK, I've asked the question and no two people have the same answer! So I thought I would post it here...
How thick should fondant be to cover a cake?
It seems like a simple question, but I've never gotten a clear answer!
Some people say, "as thin as you can get it without ripping"...
Some people say, "thicker is better, less streching"...
I even asked my wilton instructor and she said, "I don't know, I just have to feel it"...
I always end up with wrinkles around the bottom of my covered cakes, which can't always be covered with a ribbon or border...but I always roll mine out a bit thin I think-I was told that's what causes it...
I was just wondering if anyone had any opinions/tips they would care to share!?
about the same thickness as a siver cake board you are getting the wrinkles because its to thin but it also takes practice all of a sudden no more wrinkles. Hope this helps.
I've always done mine about 1cm thick. I was told if it's a bit thicker it goes on smoother and helps cover any faults in the cake.
I have read on these forums to have it 1/4 inch thick. Jen
Quote by @%username% on %date%
%body%