I think I read somewhere, if you roll out your fondant using cornstarch, it tends to dry out the fondant and is more likely to crack. Is that right, should I use powdered sugar instead? Also, I recently made chocolate fondant, because I didn't want any white residue, I used the "mat". I really hate that thing. It makes the fondant feel greasy, and when you go to smooth it out with your smoother, the smoother tends to stick to the fondant. So, how do I roll out chocolate fondant, or any dark color fondant, and not have white residue? IfI use vodka to get it off, does it not leave shiny spots? Same for the shortening? Would appreciate some help please!
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10/2/11 at 5:00am