OK, I've asked the question and no two people have the same answer! So I thought I would post it here...

How thick should fondant be to cover a cake?

It seems like a simple question, but I've never gotten a clear answer!

Some people say, "as thin as you can get it without ripping"...
Some people say, "thicker is better, less streching"...
I even asked my wilton instructor and she said, "I don't know, I just have to feel it"...

I always end up with wrinkles around the bottom of my covered cakes, which can't always be covered with a ribbon or border...but I always roll mine out a bit thin I think-I was told that's what causes it...
I was just wondering if anyone had any opinions/tips they would care to share!?

about the same thickness as a siver cake board you are getting the wrinkles because its to thin but it also takes practice all of a sudden no more wrinkles. Hope this helps.

I've always done mine about 1cm thick. I was told if it's a bit thicker it goes on smoother and helps cover any faults in the cake.

I have read on these forums to have it 1/4 inch thick. Jen

I am finding making fondant a bit thicker is much easier... you can buy spacers that you can put either side of your fondant as you roll it out. This helps you roll it out at the same height and to the required thickness too.