I usually use MMF but decided to try chocopan fondant & I had major probs. It kept sticking to my rolling mat, then when I finally was able to lift onto cake it had creases that I could not get smooth & it tore as I tried to stretch it. The cake cut fine at first but the next day the fondant seemed to be gluey & stuck to the knife as I cut. What did I do wrong? I still have part of the container left & 2 ckes to make this week but am afraid to use it again.

Since it's made with white chocolate, I find it a little more sensitive to heat (even the heat of yoru hands) ... which is great when I start out working it 'coz it softens up really easy and fast. But not good when I need something to dry fast (like bows, so I use satin ice for those).

I sprinkle cornstarch on my counter when I'm rolling it out. That really helps eliminate the sticking. It seems the colored chocopan is softer/stickier than white chocopan.

I have had the same problem with chocopan. I have purchased it on two different occasions but had the problem of tearing both times. I had to mix 50/50 with Wilton which took away from the yummy taste.

IndyDebi...if you have any more advice on how to cover large cakes with chocopan I would be sooooo happy. I live not to far from where they have their shop...it would make so much sense to learn the ways of the Choco Pan!!

largest cake I've covered is a 10" square.