I have a cake order with a black loopy bow and black fondant accents-I was wondering how you go about getting the powdered sugar or cornstarch from rolling out the fondant off. Do I wait until after the peices for the bow are dry and then brush it with a little water...? It seems like there has to be a better way...any suggestions would be great!! Thanks!
No do not put water on them! I always spray my cakes and decorations with some cooking spray (like Pam or Crisco in the spray can) and then gently rub off the excess sugar or corn starch with a paper towel. It shines everything up and makes them look nice and clean. Wait until the bow loops are good and dry before doing this and rub very, very gently.
I use cooking spray but I use the original flavor, not the butter flavored one. I think that the butter flavored spray is a bit greasy. Be sure to let it dry and it is a very, i mean very light spray. Hope it helps.
Vic
oh it also works great on red. Actually dark colors/shades not just for black.
The simplest way to deal with PS or CS residue on fondant is to NOT USE PS or CS when rolling it out. Save a step, avoid a mess.
Roll out the fondant or gum paste on a light smear of crisco instead of CS or PS. You can do this on a countertop, plastic cutting/place mat, piece of vinyl, or silicone mat.
I cut with a non stick pizza wheel by OXO or my PME small cutting wheel so that I don't cut thru the mat (I use medium weight vinyl from WalMart fabric dept.), but if you use a knife or other sharp tool to cut the strips, I'd advise cutting it on a plastic cutting board or mat.
HTH
Rae
The simplest way to deal with PS or CS residue on fondant is to NOT USE PS or CS when rolling it out. Save a step, avoid a mess.
Roll out the fondant or gum paste on a light smear of crisco instead of CS or PS. You can do this on a countertop, plastic cutting/place mat, piece of vinyl, or silicone mat.
I cut with a non stick pizza wheel by OXO or my PME small cutting wheel so that I don't cut thru the mat (I use medium weight vinyl from WalMart fabric dept.), but if you use a knife or other sharp tool to cut the strips, I'd advise cutting it on a plastic cutting board or mat.
HTH
Rae
I have tried this before and all I had was a hot mess. 
I ended up with greasy fondant and all stuck to the table....I don't konw what I did wrong but I know that I did something really wrong. 
So I stick with the ps and use spary when I am done rolling it out. I think that I have to give the crisco thing another try.
Vic
I use trex, which i think is uk version of us crisco when ever I use black icing. I think the trick is not to use too much, it tends to go further than you first think! Here are two cakes I made in black with trex...
U might have to bear with me, I dont know if I am attatchin these right?! lol
The simplest way to deal with PS or CS residue on fondant is to NOT USE PS or CS when rolling it out. Save a step, avoid a mess.
Roll out the fondant or gum paste on a light smear of crisco instead of CS or PS. You can do this on a countertop, plastic cutting/place mat, piece of vinyl, or silicone mat.
I cut with a non stick pizza wheel by OXO or my PME small cutting wheel so that I don't cut thru the mat (I use medium weight vinyl from WalMart fabric dept.), but if you use a knife or other sharp tool to cut the strips, I'd advise cutting it on a plastic cutting board or mat.
HTH
Rae
Totally agree with Blakescakes! I have tried CS and PS and it was a disaster! I only use Crisco and a cutting board (for colors that can stain). I'll use the counter for white fondant. Make sure you use some crisco on your rolling pin too! Use a pasta maker to roll your stips evenly for the ribbon/bow (if you have one) then cut to desired length 
I guess the only thing is can say is that with the crisco/trex, less is best.
I swipe my index and middle fingers across the crisco, gathering probably less than 1/4th tsp of shortening, and then smear it across my entire mat--a piece of vinyl 24x24 inches. If I can see crisco when I'm finished smearing, I wipe it away.
I then rub my hands over my rolling pin--I use the Wilton white vinyl pins.
When rolling the fondant, I roll 3 or 4 times in one direction, pick up the fondant and rotate it about a 1/4th turn. If you keep rolling in the same direction and never turning the piece, it will stick badly because the friction will melt both the fondant and the crisco.
Roll, lift, rotate, roll, lift, rotate. Pop air bubbles with a fine pin--although I rarely get very many.
HTH
Rae
Roll, lift, rotate, roll, lift, rotate.
HTH
Rae
I used a straight rolling pin for 11 years until I blew out my back and got one of those amazing 18" commercial grade aluminum rolling pins and WOWZERS, I can't believe I used a straight pin for more than a decade.
Here's my routine...pat, pat, pat, pat (that's my little bag of cornstarch), plop (down goes my flattened ball of fondant), roll, roll, roll....use my old Wilton pin to drape the fondant over it...transfer to cake.
Your mileage may vary. 
When y'all use the steam setting on your iron, does the fondant piece remain shiny? I saw a post on here that said it gives them shine when using steam...also saw this technique on cake boss, so I wanted to give it a try. Tried steaming some little fondant balls, but the shine went away after several minutes. Am I missing a step?
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