This weekend was certainly challenging - I tried to make the La Porcelaine cake from TCB but it was all just a little off.  The cake layers were a touch dry - which I attribute to lack of oven thermometers and too-cool butter, my fondant cracked (now I know about the trans-fat issue) but what I really need to know is…

What does Rose mean by the “heavy duty plastic” to use to roll out the fondant on?  I have the KAF pie crust silicon sheet, which works great for smaller pieces - like the top disc - but it’s only 24” wide so it doesn’t quite work for the cake circumference.  Any pix or examples would be welcome…

Hi Shelley - welcome.  Rose was referring to heavy duty, flexible plastic sheeting (acetate from an art supply store might be a good substitute).  The plastic is cut to the exact size of the fondant band that wraps around the cake.  The fact that it is flexible will help you to transfer to fondant band to the sides of the cake.  If you are skilled working with fondant, you can omit using the plastic all together.

Thanks for the info, Patrincia ... and the laugh.  Me?  Experienced with fondant?    I’ll go scoping out the local stores on Monday.