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fed up with fondant sticking to worktop - how can I stop it?

post #1 of 28
Thread Starter 
I roll my fondant out on my smooth worktop (slate) using plenty of icing sugar to dust it with. I really am using a lot of icing sugar, that can't be the problem, but invariably a bit of it sticks, usually in the middle and I end up having to scrape it off. It's driving me potty. I tried using vegetable fat and it all just got greasy and messy. I have heard some people mentioning a non-stick mat that they use - what is this? How big do they get? Do they really work? I guess I'd need one at least 16" round square. Any links to sites which sell them gratefully received! please help me before I swear any more in front of the dog, her ears are turning blue.
post #2 of 28
Hi! I haven't tried this, but I have read that you can purchase a yard of clear vinyl at the fabric store to roll the fondant out on. Roll it out and then turn the whole thing over onto the cake.
post #3 of 28
Once I dust with icing sugar I use my hand and rub the icing sugar into the work surface. Also turn the fondant regularly as you roll it out
post #4 of 28
I LOVE using spray PAM...it works perfectly!!!! Just a light coating on your work surface -- turn the MMF occasionally when rolling it out.
post #5 of 28
Thread Starter 
Spray PAM? I'm in the UK so you have to provide translations!!
post #6 of 28
I don't think they have Pam in the UK. It's basically a vegtable oil spray. I use cornflour instead of powdered sugar, I was told that powdered sugar is more likely to stick. I also use the fondant cutting mat from Wilton, I just lift the whole thing up, center the fondant , place on cake and pull off the mat. Works perfectly every time. Knock on wood. My friend just had a yard of shirtboard laminated and its basically the same thing, just no measurements on it.
post #7 of 28
I don;t use sugar, I use cornstarch to roll my fondant on. although I use a fondant mat. I don't know how cornstarch would work for you, but give it a try!
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post #8 of 28
I'm just starting to play with fondant - and loving it!

What I did (because I too, was sick of it sticking) was roll it out between 2 sheets of wax paper. I taped 2 sheets together to get a piece wide enough for my cake, then covered it with 2 more sheets to roll out. Worked fine. Just have to be careful to avoid wrinkles.

This works especially well for smaller pieces when you want to use cookie cutters (I don't yet have a pasta machine).

Think I'm going to try the vinyl method atkin600 mentioned.

Elfie, what is the shirtboard you mentioned?
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post #9 of 28
I just finished a fondant class. Some people had the full size Silpat mats - I believe they are 16 x 24. Others had vinyl sheets purchased from a fabric store-the vinyl is cut to size (I think 20 x 30...they are pretty big!) and we were told to use cornstarch. I'm thinking if the professionals use cornstarch, I should too. The fondant is rolled onto the cornstarch covered mat, then flipped onto the cake.
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post #10 of 28
My instructor had us make a puff of 50/50 powdered sugar & cornstarch to dust the mat with and it works great. Cut a handi wipe in half and fill with mixture then close with a twisty. Dust the mat every so often and no sticking at all. Also be sure to turn your fondant often. HTH
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A balanced diet is chocolate in both hands!
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post #11 of 28
emmascakes--

I have read somewhere here on CC that slate /granite tend to pull the moisture out of the fondant so maybe that is why it is sticking. I use the vinyl mat from the fabric store and usually don't have to do anything other than occasionally lifting the fondant as I'm rolling it out to keep it from sticking.

Then once it's rolled out, I pick up the entire piece of vinyl with the fondant on it and flip it over onto the cake. Keeps it from tearing.
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I can do all things through Christ who strengthens me.

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It's not "just cake!"
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post #12 of 28
I use cornstarch to roll mine out on ... others use Crisco (vegetable shortening) ... the rule with fondant is to lift it a lot and check to make sure it's not sticking as you roll it out... nothing more frustrating then rolling out all the fondant and having it stick/tear... so lift, turn, lift turn and dust under it a little as you go! Hope this helps icon_smile.gif
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Cheryl a/k/a ntertayneme (n-ter-tayne-me)
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post #13 of 28
Quote:
Originally Posted by ntertayneme

the rule with fondant is to lift it a lot and check to make sure it's not sticking as you roll it out




NOW ya tell me icon_lol.gificon_lol.gificon_lol.gif
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post #14 of 28
I use the vinyl. I put just a tiny amount of vegetable shortening on the vinyl. Then I sprinkle on cornstarch. The important thing I have found is as you roll out the fondant don't flip it over. Just keep lifting it up off the surface and give it a little turn. This keeps down the need to add more corn starch which could result in dry fondant.
post #15 of 28
I use a vinyl sheet - and it never sticks. It has to be a heavy duty gauge, to support the fondant. You roll it out, and lift the whole thing up and over the top of the cake. Once it's on the cake, you peel it away. When I'm doing smaller cakes or small pieces of fondant, I use cornstarch.
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