Hi All,

I was in the market for a new rolling pin. I work a lot with fondant and have been seeing a lot of "tutrial" videos that are using a "Sil-Pin" that's the silicone cover pin. I think it's super cool and would like to use it, but wanted to know if you recommend an one over the other.

I'm currently using a plain wilton 20" one with no handles, but it seems like the handles would be easier to use once i have no more "arm length" LOL

Any imput would definately help me out.

oh oh one more thing for those who do use the Sil Pin is the basic one with the rod better or do you prefer the one with the ball bearings? and is it worth the $50?

Thanks!

Monica

MoniCakes

For me, it wasn't worth it.  I purchased the one from Sweet wise along with the mat.  I no longer use the mat but tried to use the pin.  It always has static.  Drives me nuts.

Best pin I ever purchased was the Wilton with the rings.  Honestly.  My go to for large cakes is a piece of PVC pipe.  I had my husband take the wilton rings to make sure they would fit!

AYou don't like 'The Mat'? I have been thinking about purchasing one but I am a sucker for anything 'New and Improved' I'm the person ordering from infomercials :)

I use the long Wilton pin and a smaller piece of PVC. With larger cakes I used to have a heck of a time and thought, like you MC, that handles might make it easier. I realized after purchasing a small step stool (I'm 4' 11") that my problem was due to my height (or lack of) also practice helped a lot as well obviously.

I agree with DeliciousDesserts

We use a large piece of PVC. After cleaning all the ink off of it with some pvc cleaner and then alcohol. I have one that is filled with silicone for the weight and a couple of the solid white plastic ones, along with many french style wooden pins. We also have a marble pin that is so nice for pastry dough, because it stays cold, especially even more so once you put it in the freezer for just a couple minutes. We also have an array of long wooden dowels at different circumference and lengths.

Andrew
 

A

Hate it. I'm a Fondarific user. It works best with fondx & MMF.

Step stool made Huge difference when rolling.

AI've been using Fondarific lately, and I'm trying Liz M's recipe (from Artisan Cake) tomorrow and I've ordered the plain FondX to try. I started with Satin Ice, but I really don't care for it and Fondarific is almost too soft for me. I like different bands for different things but I'm still searching for that perfect fondant for actual coverage. The stool does help though! Sorry, didn't mean to steal your thread Moni ;) Thanks Delicious Desserts.

AI just have a large rolling pin with handles. Mostly because for culinary school it was the one we had to buy. It's wood. But I love it

I have 3 pins - I have a massive rolling pin with handles I like for rolling pastry and pie dough (bought at restaurant depot), I broke down and used my 50% off coupon at Michaels and bought the Duff pin and I actually like it quite a bit, which has really surprised me.  My other pin?  A 2" diameter wooden dowel from the craft store that's about 30" long.  Seriously.  Best $3 I ever spent.  I hit it with some fine grain sand paper when I got it home and other then that it's been awesome.  If you do this make sure it's untreated wood (contains bad chemicals).

Now, I've bought French pins, silicone pins, pins with handles, pins with no handles... and they all get taken back and I keep going back to the ones mentioned above.  I also no longer "roll" my fondant, I stretch it with the pin.  I don't know how else to describe the technique but it is much less work and better on my body.  No more sore hands/wrists, no more hunching, no more straining.

I bought a french silpin (i.e. one without handles) but I must confess I have not used it.  I bought 'The Mat" at about the same time and absolutely love it.  I use my old wooden french rolling pin with the mat.  I use Satin Ice and it rolls perfectly with the mat system.

FYI:  I got a Sil-Pin for Christmas and I liked using it, but it is falling apart already and there is no way to contact the company (Fiesta Products LLC)for a replacement.  I don't know if they went out of business or what, but I searched all over the web and found an email address (which went unanswered) and one phone number (which was disconnected.)  I would not recommend it to anyone.

Where is that rounded edged wood rolling pin for fondant?  I've forgotten the name and can't find the link through a google search.  (Not a French pie crust roller)

@MBalaska, Is this the one you mean?

http://caketrick.com/

It's expensive, but I know a lot of people swear by it.

I use a good, heavy French pin like the one third from the bottom here. (French pin 20"). It's heavy, which is good for rolling fondant, and has no ball bearings, which can eventually start leaking oil all over the place. http://www.kitchenconservatory.com/rolling-pins-c378.aspx

@MBalaska, I must confess, I knew what you were talking about, but I had to ask a  friend whom I thought had one and I was right. She told me. :-)  (by the way: hamster)

ALol I too thought you were a mouse...Shanter....sorry my bad!!