Rose’s fondant is more translucent than the commercially made fondant; and if you are going to buy fondant, I would suggest that you stay away from Wilton brand, based on the feedback I’ve heard (it doesn’t taste wonderfully). Other brands are out there and you would want to try them to see what works best for you in your kitchen and how people respond to the taste. CalJava (aka Sweet Inspirations) makes several varieties - FondX as well as precolored pastel fondant; then there’s Satin Ice (I find this brand tears easily), Pettinice (I like how this one handles) which is made by Bakels, Albert Uster’s Massa Grischuna (my favorite). Ballina is a new brand from South America and I’m looking to try it as soon as I find someone around here who carries it.
I used to make my own fondant using Rose’s recipe; but I can’t keep up with how much I go through (last weekend I had 10 weddings and 8 big occasion cakes and went through just under 200 pounds of fondant). But truthfully, the fondant I buy is consistent, each bucket is just like the last one and all I have to worry about is whether or not there are hard bits of undissolved confectioner’s sugar when I go to roll it out. I know you’re just starting out, but you might want to look into buying fondant in rather than making it yourself. Look for a local distributor because most of them will charge you freight and fondant is heavy 
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