Urgent! I Need Help From All Of You Fondant Experts!!
Decorating By formerbuckeye Updated 29 Jun 2007 , 2:36am by formerbuckeye
As I've talked about in a previous post, I'm working on a "present" cake for my grandaughter's bridal shower on Saturday. The "box" will be a 2-layer 12" x 18" cake that I need to cover in fondant. I've never covered such a large cake with fondant before 
and I'm assuming I'll need to roll it out to at least 20" x 26". I purchased a 5# package of Pettinice as I think it tastes pretty good. How much of it should I use to roll out that size????? 
Any tips will be greatly appreciated.
Thanks,
Sandra
Based on this Wilton chart for fondant amounts, a 12x12 square cake, 4" high will need 72 oz (4.5lbs): http://www.wilton.com/wedding/makecake/fondant/fondantamounts.cfm
When I use that chart as a guideline, I always end up using less fondant than listed on the chart but since your cake is bigger than the 12x12 on the chart, I would roll all 5lbs to cover your cake. If you have more fondant, I'd add 1lb to it just to make sure you have enough.
Thank you Miriel! I do actually have another pound that I could add to it. Do you roll yours out about 1/8"? I guess with something that size, the best way to transport it onto the cake is just to put my arms under it. Do you agree?
Sandra
I was thinking that I would use my arms on one end and my DH's on the other!! 
Great minds run on the same track! 
I am not sure if I am the only one that didn't know this or not, but when I learned about fondant I was told to pick it up and place it on the cake. What a total nightmare!!! 
When I took another class another instructor showed me something that has been a real lifesaver for me...and that is to use a fondant mat, or a piece of plastic matting from the fabric store, to roll the fondant on. Once the fondant is the size I need, I pick up the mat, make sure that the edge of the fondant meets the base of my cake and flip the fondant onto the cake.
I swear when I saw this I heard the angels singing and since then it has saved me a lot of frustration. For small cakes my Silpat works great, but for larger cakes the fondant mat or the plastic mat from fabric store, cut to what ever size you need is wonderful to save you time and your nerves.
Just make sure you put enough cornstarch or powered sugar down and move the fondant while rolling it out so doesn't stick to the mat.
Good luck! 
Thanks aminton. That sounds like a good idea. My only question is that with such a larger piece of fondant, and if the confectioners sugar keeps it from sticking to the mat, what keeps it from sliding off when I put it up against the cake to flip it??
Actually, now I'm getting SCARED! I've been working so hard on the gumpaste shoes, bow, pearls, etc. that I didn't even think about how difficult a 20" x 26" piece of fondant would be to roll and flip!!!
Oh, I misread your post. I thought it was for transporting the cake.
To transport the fondant to the cake, I usually drape it on my rolling pin lengthwise and starting from the shorter end, place the fondant on the cake. Hubby still helps 
If the fondant is too big to drape on the rolling pin, I place the it on a big cake board and slowly slide it to the cake.
I usually have my DH help me when I have a larger than usual piece of fondant to roll out and flip. (He is great at rolling out fondant quickly.) Anyway, I use cornstarch only and when I start I use a lot but not too much. When you begin the flip hold it close to the cake but giving yourself enough room to move. That way there is less chance of tearing and you will regain some control as to where the fondant goes. I move quickly but carefully. I usually just let the fondant and mat lay across the cake, and then very slowly begin pulling the mat away leaving the fondant resting now on the the cake. If you do this slowly you will be able to check for any areas that might have become stuck to the mat.
I hope this clarifies thing a little bit. 
That sounds good Miriel. I think I will roll it out on my granite island and then work a cake board (16" x 22) under it and (hopefully) slide it gracefully onto the cake...........not the floor.
I use a big piece of rubber shelf liner, I like it because it keeps the mat from sliding around. You roll it right on the mat, I use a small amount of crisco on the mat this keeps the fondant from sticking but also keeps it from falling off. Once you have it the size you need, pick the whole thing up mat and all. I start on one side of the cake and drape the whole thing over the cake including the mat. Then I just pick up a corner of the mat and gently peel off the fondant. It saves a ton of heartache after you roll the whole thing and it tears on the way to the cake.
For those of you that flip it onto the cake. does the cornstarch show on top of the fondant?
I dont use cornflour as i have a non stick mat... but to avoid that use your rolling pin to pick up and place on the cake... that way it is underneath the icing... thats what i do anyway plus gives you more control with placing it on and it wont pull on it and rip it..
Oh Lordy!! Now I think I should go to Joann Fabric or someplace and buy a piece of plastic. How do I know what to ask for? How thin/thick should it be to be flexible?
Frostingfanatic, I'm having a difficult time envisioning what you mean by rubber shelf liner. Where do you buy it? How big is it? I need to roll out approximately 20" x 26". Does it come that wide?
You can buy it in the shelf liner section, the same place they have contact paper. Walmart, Home Depot It is about 1/8 thick mine is white. I am sure it is that wide, it is ok if it hangs off a little too.
You can also use the clear vinyl I would bet, you get that wherever they have table cloth material I would get the thicker one, they have different thicknesses.
For other people, using a mat and flipping the fondant over the cake works well. This is not the case for me. I find that the surface I see when rolling has a smoother finish than the surface touching the mat (and will the visible surface on the cake if I flip the fondant).
Do what works best for you
I never get the pattern on the cake, I use the fondant smoother dipped in a little powdered sugar and smooth the whole cake. I am not coordinated enough to pick up giant fondant on the rolling pin it always sticks to itself You just have to find what works for you.
Have a look a t this link, I found it on Utube when another thread was started yesterday for newbies. It's not an instructional video, but you can pick up some great tips on ow he does things, and he uses the biggest piece of rolled fondant i've seen yet. Hope this helps.
Cool! That's exactly how I do it!
Thanks for the video.
Regarding the question about the cornstarch showing on top of the cake...I have a nice thick pastry brush that is used for only dusting the cakes off when a little cornstarch still remains. If you are using a color like black then I would probably grease the mat just so that you don't run the risk of making a mess on the cake, but I have not had a problem when just brushing the cake top off once it has been flipped and shaped. (Knocking on wood as we speak.)
The question about the matting to purchase at the fabric store is like the clear plastic you can purchase in the upholstry area and where they sell plastic picnic table fabric on large rolls. The clear plastic is thick yet not too thick. (I hope this helps.)
Sorry, I have to go work on two cakes that are due in the morning. Good luck with your granddaughter's cake.
Wow! Thanks for all the great advice. Tonight I made the top of the box out of styrofoam and covered it with fondant. I used the roll and flip method with a piece of plastic that I found I had and it worked out pretty well, although the plastic wasn't as flexible as it should have been. I am pleased with the way the top turned out. I will go buy a better and more flexible sheet of vinyl tomorrow before I attempt the cake! I'll keep you posted.
Sandra
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