Originally Posted by pbhobby
Originally Posted by BlakesCakes
The easiest thing is to never have cornstarch on the fondant
You can roll it on shortening and never have to clean up another powdery mess
Agreed with you when you in the case of rolling out fondant but there are times when cornstarch is necessary. As soon as I lay fondant on my cake I dust cornstarch on it. Otherwise, my fondant smoothers just won't glide across the fondant to in order to make it nice and smooth. Also, if you like to use letter and number cutters like I do the only way to get them out is by making your fondant nice and dry with cornstarch. If you want to do any kind of fondant drapery or pleating you gotta use cornstarch or the fondant will stick together. I can think of a many, many other incidences when cornstarch is a must.
That's OK. I respectfully disagree.
I was taught to never turn my fondant over, so the surface of my fondant for cake covering is dry & shiny. My smoother glides over it very nicely.
For many types of letter & number cutters, you can actually stick your fondant/gum paste to the cutting surface with shortening, use the cutter, and have the cut piece ready to pick up off of the cutting surface with a palette knife. For more dimensional cutters, I dust the cutter with CS so lighlty that it doesn't adhere to the surface of the fondant. I let the fondant sit and dry for about 10 mins. before cutting. The items fall right out of the cutter and there's not CS residue stuck to it.
As for pleating & draping, again, because I don't turn my fondant over--or I've run it thru my pasta maker-- it isn't sticky and can be manipulated easily.
I very rarely reach for CS for any application. When making flowers, I sometimes like the gum paste to move on the board so that I get very clean edge cuts, so I'll dust the board using CS in a pantyhose, but I'm going to be dusting & steaming those flowers, so the CS isn't an issue.