I have two questions actually...First, what do you use to get the metalic look on the cakes? and also, when rolling fondant I was told to sprinkle powdered sugar down so it doesnt stick, when I do this I find it very difficult to remove the sugar later on when the cake is finished without creating a shiny or wet effect???? ANy ideas?

I actually use cornstarch because it brushes off like flour, no sugar to gum it up. As far as the metallic look it is achieved by brushing on gold, silver or other luster dusts mixed with alcohol. Hope this helps!

I use a big soft pastry brush to brush the excess off and ..also the above luster dust to get the metallic finish.

you can use crisco on your surface and rolling pin I never use sugar or corn starch also helps to roll it out on the sq wilton mat with alittle crisco pick up the mat lay it on the cake and then peel it off.