Thanks to all thoughs who have helped me with my pasta roller questions already! I bought the KA attachment yesterday and I'm so excited to try it out! Who knew rolling out perfectly even strips of fondant could be so exciting?!
Anyway, I have some questions about how to use it. I need to make a 48" long ribbon to go around a 12" square cake and I would like to do it in one piece if possible. What would be the best way to do this with the pasta roller? Is it even possible? Do i have to grease the roller or anything? Any tips for using the pasta roller would be hugely appreciated!
I use a hand cranking roller, but I imagine the concept is the same. I do put a thin layer of crisco on my rollers. I also find that adding tylose to the fondant will make it go through my roller SO much more smoothly. This will also prevent stretching out of shape. Also, if you still have any sticking, dust your fondant with some cornstarch before putting it through the roller.
Where do you buy tylose from?
I buy mine from Global Sugar Art.
My local cake supply store carries it.