Make the fondant a little thicker, I believe Collete Peters says it should be at least 1/4 of an inch thick. that might be a bit to thick but, it keeps it from folding.
As Wiltonlady stated, thick helps, but here are a couple more tricks I use. I use to under figure the fondant trying to be economical but caused more issues so now I just go big.........then drape and fluff, smooth from the top, drape and fluff, smooth....etc.
Think - puffing a wedding dress then smooth down till you get to the bottom. Cut with a pizza cutter and your good to go.
Hi there,
Only roll out the fondant so it is just big enough - it will stretch a little from gravity pulling on it, and this will minimise the amount of excess fondant at the base which causes it to fold. Work quickly and smooth fondant by swiping hands upwards (ie from floor to ceiling).
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