Interesting article on American style fondant:
http://modernbaking.bakery-net.com/DecoratingIdeas.php?WID=6143
Thanks for the article, JanH. I haven't really worked with fondant as much as I'd like to. This will give me some stuff to practice on.
Tanya
Thanks for posting this! Has anyone tried doing this (rolling the fondant very thin) and gotten feedback on it? I have a wedding cake I am doing at the end of March that would be so pretty with fondant but the bride stated that she did not want any of that "peel off icing" 
. I was just wondering if it really made a difference if it was really thin. If so maybe I can make her a little practice cake to try and see what she thinks. TIA!!
I always roll my fondant thin - I don't like the feel of thick fondant. I also use Satin Ice fondant which has a vanilla taste to it rather than the Wilton brand. I have a silpat and it is AWESOME!! I usually put a half coat of buttercream under my fondant. I have found that if I put a full coat, it can tend to slide down the cake on the sides and make the fondant look lumpy. I have also found that just putting a crumb coat layer does not have enough buttercream when you eat it.
I noticed on Ace of Cakes that Duff's crew uses very thick fondant. They had to peel it off of a mistake. That made me feel better. I also use Satin Ice and like it better. If you are doing chocolate cake and roll the fondant that thin won't the darkness of the cake show through?
I haven't used white fondant on chocolate cake yet. I usually use colored fondant and white icing on chocolate cake. Or chocolate fondant - YUM!!
I had no problem the other day, and just clicked on the link again and I got the sign up page also....hhmm...wonder what happened......
I winkled around a little and found it here-
http://modernbaking.bakery-net.com/article/6143
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