I'm freaking out. I was going to attempt my first topsy cake for a party Friday (today is Wednesday). I filled hte cakes today and put in teh freezer. I was going to decorate Friday, and was just wondering how to know how big of a circle to roll out to cover the 2 tiers and I dont think I have enough fondant! I have 4 pounds that I just ordered and received. There is no store that has this fondant, they only carry the Wilton. What to do, what to do??? I suppose I could just make homemade chocolate fondant??? But the one I bought tastes sooo good - it smells and tastes like a tootsie roll! What to do?????
Well, first, calm down and check the chart to see how much you actually need.
http://www.satinfinefoods.com/product.htm
I've always been the kind to go for it, not in baby steps! When I learned how to quilt, I didn't start small, I made a REAL quilt - against my older sister's instructions, but did it! One year I ran my first 5K and that wasn't enough, but instead of the next year doing a 10K, I did a half marathon instead! 
Hmmmmm. Maybe I should take that top layer off? Or when I cut the cakes to the topsy turvy shape, take a little more off than 'normal.' YIKES!
Okay, now I'm second guessing myself. When someone says their topsy turvy has 4 layers on the bottom tier and 3 layers on the top tier; does that mean like one cake is cut in half and filled and that would be considered TWO layers? I did think it was awefully tall! I might have to revamp things!
Well, first, calm down and check the chart to see how much you actually need.
http://www.satinfinefoods.com/product.htm
Thanks Leah for posting this! I have always referred to the Wilton chart and it always seemed to be way more fondant than I actually need! The Satin Ice chart makes so much more sense! (I wonder if it's a marketing strategy by Wilton? 
)
You can make homemade fondant and mix it in. This is the recipe I use and the chocolate is really yummy, still tastes like a tootsie roll!
http://cakecentral.com/recipes/7432/michele-fosters-updated-fondant
(The chocolate variation in down in the instructions area)
I would recommend mixing it in with the store-bought fondant, though, to keep the taste consistent.
Springflower - I'm going to try that fondant recipe! Thank you! I think I'll mix it with what I have, just to be certain I have enough. I dont have any glycerin - do you think it will be okay since i'm going to mix it with my other fondant? I always see glycerin at the store when I'm there getting supplies, but have never bought it even though I see it listed on recipes I have yet to try - next time I'll have to pick it up!
In my mind a tier is a cake that either has two layers, each 2" tall with a filling inbetween or 4 layers, ea 1" tall and 3 layers of filling. This makes a standard cake 4-4.5" tall . It sounds as if you are place two cakes (4"+4") to make each tier. That is awfully tall.
If I make a TT I make sure my cakes are about 5.5" and then slope it so one side is 4" and the other 5-5.5" (depending on how well I can cut ) I still have 2 or 4 layers, they are just a bit higer than a standard cake.
Hope this makes sense!
4 pounds should be plenty. The topsy-turvy in my pics was done with four pounds (covered and decorated) and I still had some left over. It was also a 8" and 6" both 3 layers high.
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