So I gave up on my MMF and purchased Satin Ice for a wedding cake I have in a couple of weeks. This will be my second wedding cake and the first wasnt a total disaster but that's another story in itself. I had a really hard time with the last cake, getting the fondant rolled out (also used Satin Ice). I purchased the pvc pipe, which was more difficutl than my wooden rolling pin. It's so hard to roll without the handles really. Plus it's easier to use more force with the rolling pin. Anyway, it was almost impossible to roll it out and get it big enough for my 12 inch round cake. I dont know how I'll ever be able to cover a 16 inch square. Please help.
Does anyone know any secrets to dealing with a cake this size, or to making the fondant flatten easier?
I don't use fondant a lot .. in fact, I just got done with my first fondant cake. I found that it was easy to buy some clear vinyl from the fabric section at wal mart or somewhere (or use a clear shower curtain) and roll the fondant on that. When you get ready to put it on the cake, just pick up the whole matt and put it on there that way. You can wrap it around the rolling pin and unroll it slowly as you put it on the cake. I hope this helps you .. sorry if it doesn't. Good luck!
Any other suggestions? I can get the fondant onto the cake, it's just getting it to roll out. Seems like such a chore to just get the ball of fondant to be flat. Someone needs to invent a steam roller, without the steam, that would work on fondant, and still be saintary
professional bakeries have a sheeter machine. I agree a large sheet of vinyl from a crafty store is the way to go. I also prefer my french rolling pin to the wilton one for large stuff - it is heavier. The heavier the pin, the easier it is to put presuure on the stuff to roll it out.
I dont know if the pro's use something else but a pasta machine will roll it out too.
I roll mine out with a marble pin, then use wilton'sfondant rolling pin to smooth it, but I used to use a smoother before I had that, and it worked just fine.......................
The wooden rolling pin thing is a myth-- you have to constantly put powder sugar on it but it can be done i have seen mike (mikes amazing cakes.com) use one. yeah he has more experience in one strain of hair then we ever will but it is possible-- rolling fondant is a workout anyway--
Also you could try Toba's fondant, it rolls out beautifully and doesn't tear when lifted. I'm going to get some vinyl though for my next cake...that's a great idea.
I use a wooden French rolling pin to roll mine out, I put PS on it at the beginning but not after that. The nice thing about a french pin is the curve. you don't have to constantly lift the pin to move it. After my fondant (I only use Satin Ice) is large enough I roll it up on my pin and place it over the cake. I also have the cake (no matter how large) on something to lift it so the fondant hangs down by gravity. I trim all the excess off first then I use the smoother and cut the excess as I go.
so this is my first time to roll on fondant onto my cake and it cracked at the edges! ARGH!!! what now?