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Any tips on covering cakes with chocolate fondant?

post #1 of 4
2/23/05 at 7:19pm
Thread Starter 
Can you roll it out in sugar or cornstarch (and of you do, will it come off somehow?)

I ordered some to experiment with, but I'd like to keep the waste to a minimum. Can anyone help me out?
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post #2 of 4
2/24/05 at 6:00am
I've seen in other posts that people use cocoa powder to keep it from sticking. This way it also adds more chocolate into the chocolate.... icon_lol.gif Mmmmmmmm...chocolate icon_biggrin.gif
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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post #3 of 4
2/28/05 at 2:25pm
If I'm not mistaken, that's exactly what I used for my chocolate Bible.
Just don't use too much as cocoa powder is bitter...You may be able to get away with using powdered sugar, but you must be very very careful not to get it on the rolling pin.
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Life is like a box of chocolates, you never know what you're gonna get!

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post #4 of 4
2/28/05 at 3:02pm
I usually use a little cocoa powder. Keep in mind that it will be on the bottom of the fondant or the side that will be adhered to the cake so you won't see it anyway so even if you use powdered sugar it won't matter as long as you don't get it on the top of the fondant where it will be seen. If you do get a little on the top all you have to do is rub it and it will come off or blend in. Hope this helps!

Debbie
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