Has anyone done this? I tried it recently for my Thomas theTrain cakes however I rolled it way too thin so whenever I touched it it would rip or buckle. How do I make it adhere to the board? Just water and let it dry for a few days? Royal icing?
Any tips or suggestions appreciated!
Thanks!
I brush clear (white) corn syrup on the board instead of buttercream. Work really well & actually quite tacky (you'll end up sticky & tacky through the process if you're working with a large piece 
) I use this on styrofoam dummies as well. I know what you mean about rolling it too thin. I learned that lesson a while ago too. Good luck
Hi!
My wilton instructor told us to use piping gel for the cake board...also another tip in covering the board...a way to save fondant is to measure the cake board vs the cake pan and cut the difference away in the middle...when the cake is placed on the cake board you only see from the edge of the cake to the edge of the cake board anyway.
Just something to think about. That's what I did with my elegant fondant cake that's in my photos.
HTH!
Peggy
Thanks for all the replies! I need the cake for Friday so I will probably be covering the board Wednesday, do the rest Thrusday and be ready for Friday.
Thanks again everyone!
Quote by @%username% on %date%
%body%