[ChefRobin]

I have used a rolled fondant that was softer and designed for use in the tropics so it didn't dry so hard. It is a little more difficult to work with but if you pop it into the walk-in cooler for a little bit it creates a nice shine, but don't touch it because it will leave fingerprints! Check with your supplier for the specialty fondants.

[WhippleDip]

When I used fondant to cover a cake in school, the chef had me rub Sweetex on it to give it a shine and get rid of the dullness that the starch (used to roll it out) creates. Not sure if you can use other shortenings. I don't really even like the idea of using shortening, but that was the only way he mentioned doing it.

[hrthep2009]

Hi, you can find this info by using search box in the top of website.

Best regards

[melrosemiss]

I have been watching the Food Network a great deal, one show being Cake Boss. The shop owner uses a steamer to put a shine to fondant. Theirs comes in large tubs. They knead it, then roll it. Before it gets placed over the cake in one piece/layer, the cake is "dirty iced" (a/k/a/ "crumb coated) with a thin layer of buttercream to seal in any crumbs and then the fondant is placed over, smoothed, cut at the bottom edge, and steamed right before adding decorations.