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The secret to rolling out fondant?

post #1 of 27
Thread Starter 

Ok, I mainly work with buttercream, so every time I go to roll out fondant to cover a cake, something goes wrong. My decorating instructor said to grease the surface you are rolling on with crisco. I found that didn't work for me because it would always stick and then I would end up stretching the fondant. So I started using powdered sugar. It sometimes works, but sometimes it dries out my fondant and makes it crack. So what do you guys roll out your fondant on? Any tips?

post #2 of 27

I know a lot of people are going to disagree with me on this (and for good reason, because there are a lot of better options out there) but the Wilton mat is cheap and actually pretty decent for a hobbyist.  I love mine!  The old one was a piece of garbage, but they seem to have redesigned it recently.  It feels thicker, rolls completely flat and fondant generally doesn't stick to it unless there is a problem with the fondant.  

 

What are you rolling out on now?  Definitely use a mat of some sort, I never had luck with rolling on a countertop.  

post #3 of 27

Try corn starch instead of powdered sugar
 

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post #4 of 27
Thread Starter 
Quote:

What are you rolling out on now?  Definitely use a mat of some sort, I never had luck with rolling on a countertop.  

 

I alternate between rolling it out on a silicone pastry mat and the old Wilton mat...the one that is just a thin sheet of plastic material that always wants to roll back up on me.

post #5 of 27

Corn starch will dry it out more than PS. I lift mine off the surface and flip it every so often. If it feel like it is starting to stick I throw down some more PS...

post #6 of 27

I use crisco on a Wilton mat. If its sticking I would think either there isn't enough crisco or the fondant is too sticky and needs more powdered sugar kneaded into it.

 

Good luck! 

post #7 of 27

There is no need to buy a wilton mat. I've been using a plain plastic sheet for years. The stuff I'm talking about is sold by the yard at places like JoAnns and it comes in a width of like 54 inches, so you can get it really big and  very inexpensively. It won't roll back up on you if placed on a granite counter - not sure about other surfaces. I keep mine on the counter - it's just sort of adhered. In a dryer climate, wipe the counter down with a damp paper towel.

 

When I first started I used shortening, but now I prefer cornstarch for rolling out fondant.

 

The secret is practice and it helps to have it demonstrated and to watch good tutorials. Don't ignore the advice about keeping a big skirt on it - makes a big difference.
 

post #8 of 27

I roll out on CS on stainless steel worktops. You only need to put CS just under your ball of fondant before rolling out, to keep the underside from sticking. Don't just shake it on the worktop - you will have used too much and your fondant will absorb it a lot of it, drying it out. I imagine the same would happen with PS. Keep lifting and turning your fondant 1/4 turn when rolling out to avoid sticking, adding a tiny bit more CS if necessary. 

post #9 of 27

I hate "dust", so I roll on a piece of foodsafe vinyl--The Mat [sweetwise.com]--lightly conditioned with just the slightest swipe of crisco.  Craft store/fabric store vinyl is not intended for use with food.

 

No mess, no drying, no sticking, and the fondant is easily picked up by hand or on my rolling pin.  I put the back of the fondant (the side that was rolled on the crisco) onto the cake surface and use my fondant smoother.

post #10 of 27

It depends on what fondant I'm using.  

MMF? I knead shortening into it and roll it out on powdered sugar.

Satin Ice? I use corn starch on the bottom but keep the top greased up (otherwise it sticks to the counter and dries out when I put it on the cake)

Fondex?  I little bit of corn starch and keep turning to ensure nothing is sticking

 

Oh - and I live in AZ where our indoor temps are around 80 and we *usually* have no humidity.

post #11 of 27

The Mat and Massa Grischuna Neutral fondant.  Nothing else needed.  

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post #12 of 27

I wonder why so many people say they don't like the mat? I have been on the fence about getting one, but from this thread seems everyone likes it. Right now I use the Wilton silicone mat...off topic but I have been thinking of getting an extruder. I seen one on a tutorial that has a squeeze handle on the side. Anyone tried that? Is there any one brand that is better than another. SOrry it's OT. It just popped in my head...

post #13 of 27

I thought the mat was something you use to apply the fondant to the cake? Anyway, maybe I misunderstood some posts...  to clarify, I roll on the plastic, but don't use a mat to pick up the fondant.

post #14 of 27
The mat is great for some fondants (Fondx, MMF, a few others) but terrible for others. It is not fondarific friendly. I'm a fondarific girl. You can have mine. Seriously. Tried it twice, rolled it up, & never used it again.

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

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www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
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post #15 of 27

I'll buy it off you if you are willing to ship!

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