Superbe! I am wondering what is your best advise to be able to work the fondant long enough to be able to place all those pieces around the cake without it starting to crack because it is too dry?
I have in the past cut my fondant pieces and placed them on parchment paper then covered them with saran wrap to keep the air from drying them out. I have also put it in the frig this way over night and the pieces lift right off and are not dried out the next day.
What are your suggestions for making the small dots?