I have a 12x10” cake to cover in black fondant (have ordered Massa Ticino). I have silicone mats which I hoped would solve the issue of having to use cornstarch. However, when I get the fondant (have only tried with white fondant so far) on the cake I can’t then smooth it until I put a little cornstarch on my smoothers. Obviously I can’t use cornstarch on black icing so now I’m really worried about getting the fondant on the cake and smoothing it! I did roll out white fondant with just one silicone mat under it and no cornstarch and put it on the cake with my pin and that actually worked really well and the icing wasn’t tacky so I could smooth it easily. But I know that black is notoriously on the gummy side.... does anybody have any tips please? Stress levels rising as the party approaches! 

You can lightly steam the cake, once it is covered, and any cornstarch residue will melt right away.

also dark colored fondant needs to cure or air dry a bit -- so ir rill it out a bit and let it air dry on each side -- knead it a bit -- do it again till it is easier to handle but you don't want to over knead it either --

Great trip, -K8memphis!  The really dark colors, of gum paste and not just fondant, can be awfully sticky!

thank you ms. sandra, steaming is also a great tip -- did we used to air brush it with alcohol too? I think we did -- you could try it -- not on your project but just to test --

and in post three I of course meant * i'd roll it out a bit 

Sorry!  Meant to say, "great TIP"!

never even noticed ha!