i had to cover a 12" yesterday and it didn't turn out the greatest... first off the cakes cracked... but i set them up so they fit back together and then covered in bc and then rolled out the mmf to a very large size... i sat there with my fiance and parents trying to figure out how to lift it onto the cake without having it rip... (i tore my 10" mmf covering too) we put waxed paper down and folded it over (forgot there would be a crease) and but other than that, it worked well... i thought we should have used the rolling pin (duh) but is there an easier way to do it? my rolling pin is very small and probably wouldn't hold up the sides too well without tearing on the edges... thanks!

Yes, they tell us to roll the fondant on the rolling pin, but mine is a small one too, so I know what you mean. I've been thinking about it and wonder if a paper towel roller would work, or possibly one that comes from a roll of wrapping paper, cut to the right size and wrapped in foil or waxed paper.

I didn't need as large a size as you did, so I just rolled mine up in the waxed paper, and it worked okay, but something (like the cardboard) for support would be better.
Janice

To cover large cakes, I always use a large cake board. Just slide it under the fondant and then slide it off onto your cake.
I do this with all my cakes, especially the 14".
Works everytime for me!

Purple Petunia

What is holding the fondant while you are doing all this sliding? Is the fondant still on the waxed paper; is it rolled up, what? Janice

Sorry, maybe I didn't explain properly.

After you roll out the fondant, slide a cake circle/board dusted with powdered sugar under the fondant and lift up the board with the fondant on it. Hold the board with the fondant over your cake and slowly tilt the board so that you can slide the fondant off the board and onto the cake.

Did I explain that okay? If not, let me know and I'll be happy to try again.

Purple Petunia

Greencargirl,

If you get 2 rolling pins or dowel rods or even wooden spoons... you roll out your fondant then place each end of fondant over on your pins, rods or spoons. Hold the fondant with your fingers, but you really don't have to. That's just incase it falls. Lift it up & hold it over the cake & just lower it down. It's just like making pie crust for pies. If you do this fast enough but not rough it will work fine. That's how I do my fondant. You could even use 2 rulers. Anything would work. Hope that will help you~

Hi PurplePetunia, yes, thanks, that was much clearer...I just couldn't figure out where everything was supposed to be. This makes a lot more sense.

TC's plan sounds like it will work too!

Thanks! Janice

Hey Janice~ Believe me it does work great! That's how I learned to do it in Wilton classes. That was actually one of the best things I learned~

I am so glad everyone is posting these ideas! I have trouble with my big layers, I am going to try them out!!

how about a length of 1" dowel or make wider rolling pin from pvc pipe

TC that makes it kinda like a fork lift works, great idea, glad the Wilton class was good for something! LOL Janice

I bought myself a large green rotary mat ( used for sewing) and I roll out fondant on that. I then pick it up and let the fondant slide on the cake ( kinda like a pizza peel)..

I love my mat as it has grid marks I use to cut ribbons and other decorations.

here is a pic of it

http://www.matandquiltcutters.com/green-rotary-mats.html