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