I've been rolling mine I think a bit too thin because I can see some of the layers of cake, etc.

When I watched the pros on TV they seemed to roll it really thick like 1/4 inch.

What do you all do?

I have discovered that a thick layer of fondant is the key to a smooth cake. I roll it out just shy of 1/4". You have to make sure it is not dry....if the edges are cracking as you are rolling it then pick it up and knead it with a tsp of Crisco...very well....and roll out again.....never flip....just keep rotating it.

Also...elevate your cake so that the fondant will hang once you put it on...it is easy to smooth, trim....smooth, trim....until it's done...

hope this helps!

I was having the same problem. I knew the directions said to roll it 1/4" but I figured they were just trying to sell more fondant. I still don't roll it 1/4", but it's more than 1/8" and gives a much smoother finished product.

I think I will be going thicker from now on. I hate that I spend all that time perfecting the fondant only to have it sort of sag where the cake layers are and it's sorta visible.

I roll it to 1/4" thickness...it seems to smooth easier and less likely to tear. Elevation is definitely the key to getting the fondant smooth around the base of the cake!

I'm with adven68, I roll it just shy of 1/4"..but I've only done fondant twice and its not my favorite thing in the world to work with..but both times I acheived a very smooth cake.

I roll mine 1/4".. Anything thinner shows every bump and dent in the cake. I roll mine out onto a piece of vinyl and plop it over the cake and peel... It's easier for me to cover my cakes flat on the table.

I dont't know how thick I roll it - I think i just eyeball it.

Are you guys measing out the 1/4? maybe I need to do that....

..no, I eyeball it too!

I painted-eyeball it...