I occasionally make a boiled fondant to pour on a cake - i particularly like a white or sponge cake in four layers with sweetened whipped cream with cut up strawberries between each layer and poured fondant on top - i love the chewiness of the fondant mixed with the softness of the cream and the sweetness of the fondant mixed with the sharpness of the strawberries. (Actually, strawberries dipped in fondant are special too). I used to absolutely love eclairs, napoleons and petit fours that had fondant on top - whether chocolate fondant, in the case of eclairs, or white in the case of the others. (i never find anything with poured fondant on it nowadays). I had once made an ersatz (fake-o) fondant with powdered sugar, crisco (wince), i think glycerine, and other stuff from Rose Beranbaum's cake bible, to roll out for a wedding cake. It was decent, but nothing like the one i make by boiling sugar and water, pouring on a marble table and scraping. I was afraid to try that for the wedding cake because it was too risky and the quantities so large, but i would like to make a rolled fondant based on boiled fondant for more normal cakes. For one thing, on a cake with whipped cream inside, the heat of the warm fondant that gets poured on it always risks melting the cream through the top layer. On the other hand i'm not skilled enough to pour it on the top layer and transfer without cracking and wrinkling it. Does anyone have any hints as to what I would have to do differently if i wanted to just roll out the boiled fondant? Will it have the same effect as poured on top of the cake? (I don;t want that "oh, what the heck is this, let me peel it off" effect).Will it stick to the rolling pin? should i use powdered sugar to "flour" the board? roll between parchment paper? grease the rolling pin? any suggestions are welcome. I don;t want to go ahead and make it and then be stuck with something that won't work. It's quite a process in a home kitchen.