I'm making my mother's birthday cake this week and I want to cover it with homemade fondant. I have more experience in candymaking and bread/cookie baking than cakes and decorating. I'd like to use the delicious Cream Fondant recipe from Ruth Kendrick's book Candymaking. I've made this many times before as chocolate-covered fondant candies, as in the book, but I'm not sure if it's the right kind of fondant for rolling out to cover cakes. Anyone ever use it this way? I really want to make a yummy-and-pretty lemon-flavored fondant because i've heard the premade ones from the craft store are heinous. And advice would be appreciated. Also, and tips on what kind of icing to use underneath the fondant to help it adhere? Thanks and happy new year!