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Pasta roller woes and my Silhouette Cameo

post #1 of 5
11/6/12 at 9:16am
Thread Starter 

I was blessed to receive a Silhouette Cameo for my birthday back in March.  I am embarrassed to say I haven't used it the first time for a cake.  I have everything I need from Linda McClure, but I have been too intimidated to use it.  I'm doing a cake this week that requires a fondant/gumpaste cut-out, so I have been determined to overcome my fear.  I've got my gumpaste all made up, and now I need to condition it and put it on a cutting mat to cure before cutting. 

 

However, I don't have a pasta roller.  My only experience with them has been for making homemade pasta, and I've had to throw away two manual pasta rollers (user error, no doubt).  So now I'm reluctant to invest in a third pasta roller, even though it seems necessary to have one in order to use the Silhouette Cameo effectively.  Any recommendations?  If I buy a pasta roller for my fondant and gumpaste, am I correct that I can't also use it for pasta?  I'd love to have the KitchenAid attachment for my mixer, but I don't want to spend so much money on a tool I can only use for one or the other (pasta or fondant).  Also, cakes are just a hobby for now, so the idea of recouping the money by selling cakes won't work for my present circumstances.

 

Can you guys PLEASE share your experience??  I really need to put my Cameo to use!!  Thanks guys!!  icon_biggrin.gif

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post #2 of 5
11/6/12 at 1:54pm

If you already have a kitchen aid mixer, then the pasta machine that will work for it is the best. I have been using electronic cutters from the very beginning and have great luck cutting gum paste. I use Linda's recipe and followed her directions. You can roll the gum paste by hand, but it needs to be VERY thin. Let it sit out for awhile to firm up a bit for the best cut. I also have the best results using card stock paper as my carrier. The gum paste really sticks to it and the cut is excellent. Those suggestions should have been in your instruction book. Just jump in and start practicing. Most issues are with the gum paste. Also, icing sheets cut very well.

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post #3 of 5
11/6/12 at 2:02pm
Thread Starter 

Thanks Bonniekaye.  I am THRILLED to report that I had GREAT success today just rolling the gumpaste really thin onto one of those dollar store chopping sheets.  I guess it depends on what you are cutting, correct?  For example, I'm cutting out a "D" like the Detroit Tigers logo, and if it were any wider than 6", the pasta roller wouldn't help me much. 

 

Do you just let your cut-outs dry on the cardstock before you place them onto the cake?  I didn't apply any  shortening or cornstarch to the chopping sheet, it seemed to be tacky enough without them.

 

Thanks for your help!
 

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post #4 of 5
11/6/12 at 2:55pm

amazing success from the first time congrats. I want to buy one but I'm concern on the thickness . does the silhouette  just cut so thin  fondant ? can you help me i search all the web sites for a clear picture of the thickness  with no clue.

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post #5 of 5
11/7/12 at 9:46am

If you have ever made gum paste flowers you will understand how thin the gum paste needs to be rolled. The thickness I roll my gum paste for the petals is about the thickness for the Silhouette. The thinner the better. Also, fondant does not work. It is too soft and difficult to get a cut design off the mat.

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