When you roll out fondant.....what do you put under it to make it not stick?
I was in a competition yesterday and all I had was 10x sugar and I was rollingout black fondant. All that 10x sugar was hard to get off of the black fondant to make it look truely black.
Do ya'll usually just use shortening under it or what?
I use a silicone mat, lightly greased, roll it out, flip onto cake and peel mat off.
any sugar or cornstarch marks can be wiped off with a thin coat of crisco, which will make it shiny for a while, but it all absorbs in.
I also use just a wee skim of shortening on my mat. I don't think I have ever used corn starch or anything else that's powdered.