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Rolling out fondant to cover large cakes without breaking - Page 2

post #16 of 19
Quote:
Originally Posted by as you wish View Post


Is that stuff food safe?

For the amount of time you'll have the fondant on it, and the fact that it isn't being heated up, it will be fine.

post #17 of 19

I really like PME's sugarpaste, it's not as chemical smelling as Regalice. Also, Regalice is very soft, so you barely need to knead it. PME on the other hand takes a few minutes to get to a working consistency. I also tried Squires Kitchen - hated it in both white and ivory, I haven't tried the coloured ones. It took forever to knead, kept crumbling and I felt like I was wasting my time. It did however roll out nice and thin eventually, but I think it takes some experience to use it nicely.

post #18 of 19
My book says to roll the fondant onto cornstarch but I can use powdered sugar
Right? Also do yall brush anything onto the fondant to mk it shiny and not
dry?
post #19 of 19
Quote:
Originally Posted by happy tiers View Post

My book says to roll the fondant onto cornstarch but I can use powdered sugar
Right? Also do yall brush anything onto the fondant to mk it shiny and not
dry?

you can use powdered sugar but it could make it sticky. Corn starch is in powdered sugar, but it isn't sitcky, it will keep things dry.

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