I made some homemade chocolate fondant and will be putting it on a cake tomorrow. I have a question, though, and hope some of you can help me.
* What do you use to roll out the fondant to keep it from sticking to your work surface? With other colors I use powdered sugar / cornstarch mixture, but I worry that it would lighten the fondant (I'm using dark chocolate fondant, so it's almost black in color). I wouldn't think cocoa powder would work, plus it would change the flavor.
Ideas? TIA. You guys are great!
Or put some shortening on your surface, then it will be okay too I guess.
Good luck!
a little corn startch/powdered sugar mix 50/50 sprinkled on your work surface after thoroughly greasing it should work just fine and no it will not change color or taste. If it has marks on it from using these just slightly dampen a foam sponge and dab it off when your finished covering cake and viola! 
I don't have any vinyl or silpat or anything this size. The cake is 12 x 16 x 4. I've not put fondant on a cake this big before so I'm a little nervous about that, too!
I love the idea of using a slightly damp sponge; I hadn't thought of that before. The p'd sugar and cornstarch thing works so nicely on regular fondant, so I'm glad I can use it now, too.
Thanks! I'll let you know how it works.
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