Fondant, how to cover a cake and decorate using it.

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TIPS OF THE TRADE (Fondant)
  Practice! Invest the time into a few "trial runs" before the need arises to create a perfect masterpiece. The more familiar you become with   the texture and behavior of fondant, the more confident you will be when it's critical to achieve a flawless fondant-covered cake. Polystyrene foam cake forms may be used, wiped off and reused as an economical way to practice your technique.
  Gather the necessary tools prior to beginning. Because fondant dries quickly, it's important to spend uninterrupted time preparing and applying it without distraction.
  Pay attention to the conditions of your surroundings. To counter excess humidity, add 1 part cornstarch to 3 parts powdered sugar for dusting fondant, in order to prevent it from sticking. Use a soft, clean brush to remove excess powdered sugar.
  Always store fondant properly sealed in a cool, dry place. Leftover fondant must be immediately placed in an airtight bag or container.
Simple Fondant' sheets may appear less than bright white when first removed from the sealed
pouch. As you roll the sheets and expose them to air and motion, they will brighten nicely.
  For truer color and better texture, use paste colors rather than gel whenever possible. Mix your colored fondant ahead of time and allow it to "rest" for 30 minutes, which will render it more elastic and pliable.
  For an even application of a Shimmer Airbrush Color, shake the bottle well before dispensing into your air gun. Clean the gun between uses with very hot water and #9623 CleanAire" to prevent buildup from clogging the nozzle.
  A reminder on fondant drapes and swags: When applying to a fondant-based cake, use egg white or water to adhere (see page 9). When applying to buttercreme, use thin beads of buttercreme icing (see page 10).