Which do you use for rolling out your fondant and why do you like it that way?
I like shortening. It keeps my mmf pliable and nice to use and I don't have a bunch of powered sugar to brush off my fondant, especially black fondant!
I use crisco if I'm rolling out enough to cover a cake, or tops for cupcakes.
If I'm making flowers, I use cornstarch.
If you like using something powdery, for black or chocolate MMF, you can use cocoa powder.
Originally I used powdered sugar, but I hated the way it felt on my hands, especially if they begin to sweat when it's warm - they get sticky! Yuk!
So I've switched to cornstarch and like that much better. But if I want a sheen or if I feel my fondant already has enough powder (sugar) in it, etc. I'll sometimes use Crisco. I think it's more a mental thing though for me - you use flour if you're rolling out dough, so my first instinct is powder even for a sugar dough.
I use any of the above, depending upon which paste I am rolling and the weather outside. You really can't go by what we use. All this depends upon the speed in which you work, your environment (humid, dry?) and your work surface.
I suggest that you experiment with all three, and see which works best for you. You may find that on different types of days, you need to use different products.
I used powdered sugar, but I noticed that when I cover a square cake the edges cracks. Then I start using shortening and I didn't have any problem after that. It gives the fondant a really nice shine too. I never have used cornstarch.
I use crisco. I'm still new at rolling fondant and find I''m a bit slow at it, so the crisco helps w/ drying out., But if I notice it's getting to sticky, I 'll use some PS.
I use shortening for the same reasons; it keeps the fondant smooth and pliable with less "elephant" skin issues
I use shortening to keep the fondant smooth and piable. Corn start and powdered sugar tend to dry it out and cause it to crack
Ok, I love hearing how other people do things, I have never used the crisco, but I am going to give it a shot! Thanks!
I've used both and I found that to me personally I like shorting I tend to use to much powdered sugar and it dries out my fondant especially for figures they start to crack when I use shorting I just rub a small amount on my hands and it works out great.
Great thread!! Thanks for the tips!
I like shortening because no matter how hard I try I can NOT get the powdered sugar off the finished product. It drives me NUTS!
I use the crisco or powdered sugar.
When I do my flowers I roll it thin with crisco and then rub my finger over the petals with the sugar...I hate when mine stick to the rolling toll when I try to thin them out. I lightly brush the petals with vanilla when done to get rid of the sugar, flowers end up with a nice shine to them.
I've been using both (at the same time). Mixing cornstarch with powder sugar, and sprinkling on mat over the crisco. also some on top of the fondant, then crisco on my hands and roller. These were the instructions from Yummy Arts that I was following. Sometimes it works great, but sometimes, it just keeps getting almost to pliable to the point that it won't hold a nice shape (droopy roses etc.)or harden at room temp when I need it to. So which should I be leaving out when this happens? It also seems worse when I add coloring.