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gd23
Junior Member
Joined: Jan 31, 2008
Posts: 30
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 Posted:
Sun Dec 07, 2008 2:37 pm |
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hi everyone...im surious to know how everyone else transfers their rolled out fondant onto their cake?
at the moment it is a tricky situationfor me to try and get it on the cake without it tearing...
does anyone have a certain technique they use?
im thinking of rolling it out on a sheet of flexible plastic, making sure it doesnt stick, then sliding it onto the cake...do you think this will work? |
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Cake_Princess
Forum SuperStar!
Joined: Nov 01, 2004
Posts: 2207
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Sun Dec 07, 2008 2:39 pm |
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| gd23 wrote: | hi everyone...im surious to know how everyone else transfers their rolled out fondant onto their cake?
at the moment it is a tricky situationfor me to try and get it on the cake without it tearing...
does anyone have a certain technique they use?
im thinking of rolling it out on a sheet of flexible plastic, making sure it doesnt stick, then sliding it onto the cake...do you think this will work? |
That's what I do 95% of the time. |
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gd23
Junior Member
Joined: Jan 31, 2008
Posts: 30
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Sun Dec 07, 2008 2:45 pm |
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ok great...at least know i knoe that method will work!  |
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AsburyArt
Junior Member
Joined: Aug 09, 2008
Posts: 33
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Sun Dec 07, 2008 3:07 pm |
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I roll out on a minimum amount of 10x. For tiers 16" round and under 4" tall, I slide both hands, palms down, under the fondant, lift and drape. Larger tiers, higher tiers, and odd shapes require my 4 ft "broom handle". I lightly dust the top with 10x and roll it up onto my broom handle. Then unfurl over the cake.
With practice, you shouldn't need "gimmicks" for smaller tiers. If it's really warm and humid, and your fondant is being a PITA then maybe. But that is an exception. |
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tracey1970
Forum Addict
Joined: Oct 30, 2007
Posts: 947
Location: Ontario Canada
Birthday: Mar 21
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Sun Dec 07, 2008 6:19 pm |
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I roll out mine on a fondant mat VERY lightly greased with shortening. I then pick up the mat off the counter with my hand/arm under the mat, flip over the fondant, centring it onto the cake, and SLOWLY peel off the mat from the fondant. I start smoothing the fondant onto the cake with my hands first and the fondant smoother (dusting with corn starch as needed to do that part). I find the shortening keeps the fondant moist and it helps me avoid cracking and tearing. I do roll mine out a bit on thicker too because I find it less apt to tear that way. |
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cathie_shinnick
Frequent Member
Joined: Aug 27, 2008
Posts: 394
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Sun Dec 07, 2008 6:32 pm |
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I roll mine in cornstarch then roll onto the rolling pin, then onto the cake. dont know if it will help, but good luck |
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gd23
Junior Member
Joined: Jan 31, 2008
Posts: 30
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Sun Dec 07, 2008 6:50 pm |
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thanks everyone for your help - you guys are so great! |
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PinkZiab
Forum Fanatic
Joined: Feb 14, 2007
Posts: 1868
Location: North Jersey
Birthday: Oct 29
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Mon Dec 08, 2008 7:15 am |
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I roll it back up onto my rolling pin and then unroll it onto the cake and go! |
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gd23
Junior Member
Joined: Jan 31, 2008
Posts: 30
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Mon Dec 08, 2008 7:33 pm |
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but doesnt that crease the icing?
and how do you stop it from sticking to itself on the rolling poin? |
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mommakristin
Regular Member
Joined: Nov 28, 2007
Posts: 135
Location: Texas
Birthday: Mar 03
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Mon Dec 08, 2008 7:49 pm |
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I use the Ateco blue silicone mat that Sharon with Sugarshack uses. I used to use my hands and my countertop but I have cried many a cake trying to not tear my fondant. Using the mat is WONDERFUL!!! Just a little shortening to coat the mat then roll away. Once it's the size I need I flip the whole thing (mat and fondant) onto the cake. Then slowly peel the fondant from the mat. Works great! No more tears!! |
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