Fondant: How Thick/thin, & How Much Bcream?

Decorating By btrsktch Updated 11 Jun 2008 , 7:10pm by Solecito

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btrsktch Posted 11 Jun 2008 , 2:01pm
post #1 of 5

I've read 2 different ways from 2 respected professionals and I'm curious as to how others do it.

Ron Ben Isreal: Uses more IMBC and rolls fondant 1/16" (which is very thin)

Collete Peters: Uses less to almost no IBMC and rolls fondant 1/4" (which is thicker)

Which method do you use?

4 replies
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snowshoe1 Posted 11 Jun 2008 , 4:31pm
post #2 of 5

Oops! Looks like I don't do it like the pros. I roll to about 1/8" thick and only use enough buttercream to cover flaws and make the fondant stick.

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btrsktch Posted 11 Jun 2008 , 4:51pm
post #3 of 5

I guess my "Other" option didn't come up???

Does anyone have any particular reasons why they chose one over the other?

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momg9 Posted 11 Jun 2008 , 7:03pm
post #4 of 5

I roll mine thick enough that you can't see through it. I think between 1/8 & 1/4 in. with a little more frosting than a crumb coat.

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Solecito Posted 11 Jun 2008 , 7:10pm
post #5 of 5

I just feel that if I roll it very thin it tears on me and shows a not so perfectly iced cake, but I haven't done that much fondant covered cakes to really know.

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