Marble Or Wooden Pastry Board ...

Decorating By tony_sopranos_ebony_girl Updated 25 May 2008 , 8:01pm by tony_sopranos_ebony_girl

tony_sopranos_ebony_girl Posted 24 May 2008 , 4:50pm
post #1 of 4

Which one would be better for rolling out fondant on ?
Any opinions ?
Thank you ! icon_razz.gif

3 replies
JoAnnB Posted 24 May 2008 , 7:17pm
post #2 of 4

marble is cold and heavy. As long as the surface is large enough and smooth, anything works. Marble counters large enough to hold a large piece of fondant would be very expensive, they often have seems.

I always use a plastic rolling sheet anyway, so the actual surface doesn't really matter.

Now pastry, is a different story.

cb_one Posted 25 May 2008 , 4:29pm
post #3 of 4

I used the Wilton plastic Fondant sheet ended up throwing it away. My Kitchen countertops are Silestone so I just use that.
I'm not sure about wood, but if the surface is smooth and you have Shortning & 10x sugar or Corn Starch you shouldn't have a problem.


tony_sopranos_ebony_girl Posted 25 May 2008 , 8:01pm
post #4 of 4

Thank you for the responses ...

Quote by @%username% on %date%