Hoping to get some help with this - I mostly work in buttercream. What thickness do you recommend on fondant for a chocolate cake that will have a coat of buttercream?? I will be using MF with no color added so i'm worried of a color difference. Any suggestions would be appreciated, thnks.

No matter how thin you make your fondant, the dark color won't show through. I almost always put dark chocolate ganache under my fondant and you really can't tell. I'm sure you can roll it thin enough to see a dark shadow, but then it would be too thin to cover a cake with. I like to roll mine to about 3/8", although I know some people like it thinner, maybe 1/4". I find that rolling it to thin makes it prone to tearing and harder to work with. It doesn't matter if it's a little thicker, because most people peel it off before eating the cake anyway (although I'll confess that I'm not one of them).

thank you Marianna - appreciate it. I will go with 3/8 as suggested. p.s love your work !!