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Hello!
I posted a question (accidently twice) regarding making a perfect fondant for the non-pro in the category Pastry Chef. I was referred to this site through chowhound.com.

I am engaged to be married on June 2 of this year. For a special project, I have designed my wedding cake and hope to bake and decorate it as well. I chose fondant, after some studying, for it's smooth texture and it's paintable surface. Each recipe I have tried gives me trouble... most of them crumbled when rolled out. Not exactly giving me the smooth liftable consistency the recipe promises. Any suggestions are greedily gobbled up.
Thank you thank you thank you!
-Sara

[momoreg]

Hi Sara,

Congratulations on your upcoming wedding! You must be very excited.

I posted an answer to your question. If you do decide to use fondant, we will be there, but please know that it is a very unpredictable substance if you've never handled it before.

Welcome to cheftalk!