I did use Rose’s Recipe. I apparently dodged a huge bullet by being fortunate enough to have Crisco of a certain age. I did mention on that blog thread that my store brand (Hannaford for those who know of it) all-vegetable shortening still has trans-fats in it. I don’t know if it’s not being phased out, or it just doesn’t sell as quickly. But I have my 3 lb can.
I didn’t get the impression that she was turning the fondant under the cardboard. I just assumed that the advantage was being able smooth past the cake bottom and to trim cleanly without worrying about bunching. It was very easy to fit the fondant with the cake on the cake pan, and I got a nice neat edge. Maybe she’s just sealing it to the board? I would have to watch her again.
I am new to using cake boards, as well as anything resembling a cake decorating stand. I have always just decorated the cake on the plate, but it is always difficult to get a good bottom treatment, and still keep the plate neat, strips of waxed paper or not.
I see some grocery stores, and Wal-Mart, are now carrying both the trans fat and non-trans fat shortenings now - they must have gotten a lot of flack from customers.
Re the cake wheel video - the creator of the cake wheel posted on another cake board about her product. She suggests using a “wheel” that is smaller than the cake diameter you are covering so that you can get the fondant smooshed down and tucked, ever so slightly, under the edge of the cardboard. The video has been edited since then, and you can’t quite see that detail now, but that’s they way she designed it. I prefer to have the cake sit on my counter and then I cut the excess off flush with the counter top. I guess it’s like anything else though… everybody has their favorite way of doing things.