Nonstick surfaces

• To keep fondant from sticking, sprinkle an equal-parts mixture of cornstarch and powdered sugar over the work surface before rolling out the fondant. Keep the mixture to hand while you're working so you can dust your hands, rolling pin or work surface if the fondant becomes sticky again.
  
  

Coloring

• Add a drop of food coloring to the fondant dough before rolling it out. Knead the dough until the color is mixed in and then add more, a drop at a time, until you get the color you want. This prevents over-coloring the dough. If you want to create a marble-effect, mix the dough only until it is streaked with color.
  
  

Shaping

• Use a small, sharp knife when cutting the fondant to get clean lines. Rub a very light layer of vegetable shortening over any pieces of fondant that are dry to keep them from cracking or falling apart. Keep the shaped fondant pieces in a sealed container to keep them from drying out before you are ready to use them.
  
  

Covering

• Use a rolling pin to lift the rolled fondant by laying the fondant over the pin and gently lowering it down onto the cake you are covering. Smooth the fondant from the top of the cake downward to prevent creating air pockets. In general, the shorter the cake you are covering, the easier it will be to get the fondant in place.
  
  

Imperfections

• Any flaws on the surface of the cake will show through the fondant when you lay it on top. Cover these flaws by spreading a thin layer of buttercream icing over the cake to create a smooth, flat surface. Put the cake in the freezer to harden the icing and then check to see if everything is level.
  
  

Adhesives

• Getting the fondant to stick to the cake is crucial to ensure the fondant doesn't slip around. Spray a light mist of water over the cake to create a moist surface for the fondant to stick to. To stick fondant to fondant, use a dab of royal icing or egg whites to create a glue for making the decorations stay put.