I have come to the conclusion that I hate fondant!!! No matter if its thick or thin, homemade or Wilton bought, I just can't transfer the fondant from the table to the cake without it tearing!! I've tried powdered sugaring and crisco on the board, but nothing works. I'm so put out about this. I know I have to keep trying if I want to make great cakes. What's the secret? What am I doing wrong?

Does anyone have some tips on how to transfer the fondant without tearing?

It is a difficult process to learn. I find a lot of practice is necessary. There is a cool tool called the mat that www.sweetwiseinc.com sells. There are videos on Youtube of them using it and how helpful it is. I've also saw the rolling pins used to assist. I've done several fondant cakes and still have trouble with my MMF I make. Wilton can be easier to transfer but it doesnt taste as good. Dont give up! You will eventually get it down.

That's why I'm a buttercream gal! (I'd still like to be able to do it too, though)

"The Mat" is one of the best tool on the market for this. Check them out on youtube, I love mine.

I agree with the OP. I LOVE my "Mat". It makes all the difference transferring the fondant to the cake. I am getting ready to order another one since I accidentally made indentations on my other "Mat".

Fondant of any source take time and practice to get the right feel and use. It's worth the time and effort. I'm not a fan of Wilton..either for taste or handling (although I understand they have reformulated). I've used Satin Ice for several years and found it acceptable but last year I started using Albert Uster Imported Swiss fondant. The taste is fabulous and incredibly easy to work with. Draping is a dream with this product. While it seems more expensive (about $1 more per pound ) but its seems to go a lot further than Satin Ice and my clients prefer it.

I've only used homemade fondant and i'm no expert but I know you can't really roll it out all at once. I always keep lifting and checking under the fondant to make sure it's not sticking and when I feel it starting to stick (it always does) I just re-dust under my fondant or dust the top and flip the fondant over and continue rolling.

I have the mat now and have used it on a large cake and I love it. I was using a rolling pin to help transfer the fondant to the cake, no problem, sometimes would get the dry skin on the fondant and have to roll over. The mat is really easy to use and cleaner also. When rolling it without the mat just remember to lift and use your powered sugar under your fondant.

Fondx is a great fondant!!

Just looked into "the mat" and must say she made it look very easy... so much so that I may go ahead and order one for myself...

I watched a youtube video and had a 'Doh!' moment.

They simply slid a cake circle under the fondant and lifted it to the cake that way. I tried it, it works. It makes sense, and cake circles are cheap.

I am 100% with yellowbrickrd. The mat from sweetwise is awesome!!!
I never had problems with fondant until I have to cover a 16" square cake. I rolled the fondant in the roller pin, but need the assistance of my husband to be sure I centralize the fondant over the cake, so I don't have to deal with any fondant "shortage" in any side of the cake. Since I have the mat, it doesn't bother me anymore the size of the cakes!!!

Or you could just buy a silicone mat like the one from Ateco and put a bit of Cisco and roll the fondant on it. Move the mat over the cake and peel the fondant away- works like a charm!

Hi! May I ask what kind of mat you guys are using to roll out your fondant? The Ateco fondant mat is not available here in the Philippines so i bought one that I thought would be the next best thing which was the SiliconeZone baking mat. Although it does transfer the fondant fairly easy on to the cake, I noticed that the side of the fondant which was in contact with the mat does not come out to be smooth. Since that will be the side showing on the cake, I am very worried thinking of possible solutions. I am also wondering if the mat I bought is not meant to be used on fondant. Any help or advise regarding this matter will be greatly appreciated.Thanks!