I'm not familiar with the recipe you're using - how much fondant (weight) does it produce?
are you using MMF? there is a tutorial on how to make it and what it covers - if that helps and, when i make a batch of mmf i roll it very thin so i could make a 10 and a 6 with one batch
goodluck
Here is a good chart to refer to when you have questions about how much fondant you need:
http://shop.pattycakes.com/Guides/fond_quant.asp
I would NOT roll the fondant out thin to try to make it go further. Thin fondant 1) runs a higher risk of tearing, and 2) shows every little bump and flaw on the cake underneath. I try to roll my fondant out to almost 1/4" thick.
Making two batches was probably a good idea. Better to be prepared! Boy does it suck to run out of fondant and have to make it in the middle of a cake, LOL. You want to roll it out quite a bit larger than the cake so you can get it smooth, with no creases. I agree, keeping it a little bit thicker doesn't show as many flaws.
Good luck!
Courtney
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