A Few Questions From A Fondant Newbie...
Decorating By Kiddiekakes Updated 28 May 2006 , 8:39am by reneepoo
Well I have just began to venture out and try more cake with fondant figures etc.I have found out that "I can actually do it" 
and "I like it"
1.Iplan to cover a 3D Wine bottle in black fondant...how far in advance can I cover the bottle so it doesn't harden??Here it is so dry my fondant pieces will be dry overnight 
!
2. This leads me to ask.Does the Buttercream underneath which is like a crumbcoat keep the fondant soft enough to cut??
3.Any tips from fondant veterans that can help me out like painting color on fondant or making it look like wood etc...
Laurel 
So, I don't know anything about painting on fondant with anything other than luster dust.
The buttercream doesn't really effect the outside fondant very much and I generally like to put it on a little thicker than just a crumb coat.
I like to knead a little bit of crisco in with my fondant and that helps to keep in somewhat pliable and softer. I didn't do this on purpose at first. I was using crisco instead of dusting my surface with powder sugar like I normally do. I was wanting to keep my navy blue really nice a dark and figured the powder sugar would just lighten it. It took a little while to get used to transfering it without it ripping because it was so pliable. I learned just to roll it out and let is sit for a while to harden up a little bit. I have the extra fondant in a plastic bag (how I store all of my extra fondant), and when I use it, it is always so nice and pliable. Never would have figured 
I'm kind of new at using fondant also, but I just LOVE it and find excuses to try new things with it and try to cover everything in it!!! In my experiences, the fat in the buttercream under the fondant keeps it pliable. My fondant decorations get brittle when they dry unles I add some Gum-Tex to it and knead it through. Hope this helps.
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