I am going to be covering a cake next week with fondant and wanted to practice this week as it will only be my 2nd fondant cake. It is for back to school, I teach and we are starting back next week so I wanted to give everyone something good to come back to!
1. What is the best way to roll out enough fondant, all the same thickness, for a 10in square without the use of a sheeter?
2. Any other tips you have about covering a cake that big would be greatly appreciated as well!
3. I have read a lot about ganache vs buttercream and really not sure which way to go, any suggestions?
Thanks so much! 
Old fashion rolling pin!!!!! I just keep running my hand over it to feel if it is the same thickness and if not I roll some more. Some use a vinyl mat to roll the fondant on. I use the counter coated with a little p/s ( if it's a dark colored fondant I use shortening) I usually just measure how much fondant I have rolled out by using a cake board the size of the cake I am doing and add about 3 inches on each side. When I feel I have enough, I roll the fondant up with the rolling pin to the center and lift to put on the cake. This way I know where the center is. AS far as b/c and ganache. I have never used ganache, just a crusting b/c. There are a lot that swear by using ganach though. hth
I am going to be covering a cake next week with fondant and wanted to practice this week as it will only be my 2nd fondant cake. It is for back to school, I teach and we are starting back next week so I wanted to give everyone something good to come back to!
1. What is the best way to roll out enough fondant, all the same thickness, for a 10in square without the use of a sheeter?
[i]Rolling pin...I have the one by Wilton and I also have a piece of PVC pipe that is 26" long (cost me $3.00) that I use for larger cakes. Never have used a sheeter. Once I've rolled it out I kind of push my rolling pin over the fondant to make sure that I have it the same thickness across.
2. Any other tips you have about covering a cake that big would be greatly appreciated as well!
Roll your fondant on a vinyl mat and flip the entire thing over onto your cake...peel the vinyl off the fondant..it's a lot easier to do it this way than trying to move the fondant to the cake with your rolling pin. It helps me prevent tearing.
3. I have read a lot about ganache vs buttercream and really not sure which way to go, any suggestions?
either will work...ganache will give you sharper corners and a firmer foundation for your fondant. If you do use buttercream it's recommend that you use a thin crumbcoat for the best results when covering with fondant, rather than a regular coat of bc.
Thanks so much!
You can buy vinyl by the yard at some Wal-Marts and most fabric stores. I paid $2.22 a yard for mine at Wal-Mart. 
So how thick should the crumbcoat be?
I am worried about the people that don't eat fondant and I work in the kind of school that someone will probably think I did it on purpose!
Also, I am worried about ganache. I tried to make it once and messed it up. Any advice on making that would be appreciated too!
Quote by @%username% on %date%
%body%