I covered my first cake with fondant last night (this was a practice cake) it didnt turn out the way i had hoped. I had a hard time rolling the fondant out (i colored it purple- dont think it matters), I have a wilton mat that i used ( i also read that i should sprinkle confectioners sugar on the mat and rolling pin) i did that but it still stuck in the middle. Can anyone share any tricks to keeping the fondant free? I also encountered some problems on the corners (im sure this is something you have to practice on but any tips would be helpfull) I cant seem to attach the picture but you can view it in my Pictures. Thanks for hhelp in advance.

rolling fondant is like rolling a pie dough.

keep lifting and turning the dough and dusting underneath.

Use cornflour not icing sugar!!!

I think you did a fine job for your first try--especially if you are trying to teach yourself! Like all things, it just takes practice. Each time you try, it will get better.

I've heard of using shortening or powdered sugar or corn starch on your mat. You might have to see which works the best for you. I seem to have the best luck w/ powdered sugar. And like Doug said, keep lifting, dusting, and turning to get it even and to help prevent sticking.

Just hang in there--You'll get it figured out! (You just may have to take a deep breath and count to 10 every once in awhile, though! At least I still do!)

Ok so I had the same thing. First sample cake and first time doing fondant.
I forgot to do the base icing but even without that I thought it turned out well.l
1) When rolling on the mat it would stick in place just a little. But that made it hard to put on the cake.
2) how do you put it on the cake, when I picked it up it stretched so I flipped the mat over and covered the cake that way but a couple of the sides split and cracked...what do you do to prevent that.
3) Got it all decorated and it looked pretty good but when we went to eat it I had an after tasted like a coating, did I use to much shortening?
Next thing is I made ganche scrolls on the cake and I would like to know if I can keep this ganache until next week in a tin foil covered bowl until next week for the wedding and just heat it alittle.

I would suggest crisco. Especially if its cracking when ya try and put it on the cake.
I use crisco and/or cornstarch when rolling out my fondant.
If it tastes bad, your probably using Wilton...???
I would suggest anything but Wilton. Or just make your own MMF (marshmallow fondant).
As for the ganache, I dont know the rules but I have kept some way over a week and it was fine.

I did use crisco and I did make mmf from a recipe from here.
The taste was like a coating sorta like you get from eating donuts.

Well when mine stuck to the mat i scraped it off with a spatchula (sp) it still worked (didnt really crack, i stretched it a little to thin in places) Thanks to everyone for all of the great suggestings... im going to try something different for the next one (tomorrow) as i am trying to cover a 12in cake and im scared to pick it up and dust under it alot.

...you used crisco and it still stuck? And cracked? You may have rolled it out too thin.
I think it tastes like marshmallows...just sweet marshmallows. Any fondant, to me, is an acquired taste. Theres alot of people who dont wanna 'chew' their frosting.
I guess maybe roll it thicker next time...when I roll mine, I use crisco, I lift the whole mat and flip it onto the cake then gently peel it off and onto the cake.

thanks wendoger I will try your suggestions

Ganache will keep well in the frig for months

The crisco will not change the taste or color.
Whenever I make dark colors, I always use crisco because the cornstarch is always a pain to dust off. The only time I use cornstarch is for really light colors or white, all other times its crisco for rolling out.

I use cornstarch and just roll out like you would a pie.I sometimes have problems also with it cracking I think I roll it out way too thin.yes, I do use Wiltons fontant.I really didn't know there was other kinds.I mean that are ready to use fontant
Dyna

I had no end of problems with fondant sticking to the Wilton mat -- crisco or no crisco. So I went to the fabric store and got a sheet of vinyl, the same kind used for covering furniture. It's very inexpensive, you can cut it into whatever size you need, and the fondant will NOT stick to it! I use the Wilton mat underneath so I can keep track of the size I am rolling.

https://www.atecousa.net/learn/index.shtml
this might help, great tutorial

Dolfin--Very nice tutorial! Thanks for posting it! (He just makes it look so effortless . . . .)

your welcome, anothe cc member posted the link. I hope to some day be able to do 1/2 as well as that guy!!

thank you Wendoger for suggesting Crisco... i used it for my smaller cake today and it worked wonders i probally should have left it on the mat and flipped it over on the cake.... the fondant started to pull apart so i think that means i rolled it to thin. i will post pictures tomorrow. Thank you sooo much for everyone who put in two cents, it really helped me out.