What surface is best for rolling out fondant?
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Top best answers to the question «What surface is best for rolling out fondant»
When rolling out fondant do so on a silicone mat. Lightly grease the mat and roll the fondant to 1/8” 3 cm. it is not recommended to use cornstarch/cornflower or powdered sugar/icing sugar. This makes the fondant too dry causing rips and tears or an elephant skin appearance.
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I use freezer paper - I tape it to my work surface (either kitchen counter, more often, dining room table) and use either PS or shortening, depending on how soft or firm my MMF is. Sometimes I'll sandwich the fondant between two sheets of the freezer paper, if I feel like it. Love the freezer paper and it's great for lining the work surface during the rest of the baking and decorating process too. And it's inexpensive even from the grocery store...sorry, I have a bit of a crush on ...
Yes a non stick rolling pin definately helps and used to use cornflour as much better than icing sugar - but I have since discovered a great way to avoid it sticking to worksurfaces by rolling the fondant out on a sheet of greaseproof paper - cheaper and works every time!
Most people use old-fashioned elbow grease and rolling pins to roll the fondant out to the perfect consistency and thickness. A clean, smooth surface is ideal for rolling. Constantly add CORN FLOUR to your surface to ensure the fondant doesn’t stick, but only add this to the surface of the table, not the top of the fondant.
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Cos with formica surfaces, you need to clean really very hard especially; when the next fondant you want to roll is a lighter colour e.g white. -- Xclusive, HTTP://facebook.com/xclusivecakes Prima Cakes and Cookies - Jennifer Feb 2013
If you plan on molding the fondant into flowers, characters, shapes, or designs, thicker fondant might be best. Fondant that is ½" (1¼ cm) thick can be useful for molding characters, flowers, and three dimensional designs. When layering the outside of a cake with fondant, a thick coating of fondant can be overpoweringly sweet.
Rolling fondant. Roll the fondant on a lightly dusted and smooth surface. In most places, a mix of powdered sugar and cornstarch works best. While in dry places, vegetable shortening works best to roll fondant. And in places with high humidity, using only cornstarch works best.
Fondant dry out quickly, so be sure to keep it covered or wrapped in plastic wrap when not being used. After decorating, roll unused fondant into a ball and coat with a thin layer of solid vegetable shortening. Wrap tightly in plastic wrap and store at room temperature in an airtight container.
When rolling out fondant do so on a silicone mat. Lightly grease the mat and roll the fondant to 1/8” 3 cm. it is not recommended to use cornstarch/cornflower or powdered sugar / icing sugar . This makes the fondant too dry causing rips and tears or an elephant skin appearance.
Use a rolling pin and roll the fondant to a thickness of about 1/4-inch thick. Use cornstarch to "flour" the work surface and the rolling pin. Roll the fondant around the rolling pin to transfer it to the top of the cake.