Without using a pasta machine? I only have a rolling pin.

I'm trying to follow nati's shoe tutorial and I can't seem to roll my fondant thin enough. Any advice?

TIA!

No particular trick, other than using a guide (sometimes called candy bars.) Those are metal or wooden dowels that are square (not round - they need to lie flat) that are various thicknesses. Put a rod on each side, fondant in the middle and roll along the tops of the guides until your fondant is a uniform thickness.

There are other guides that are rings that you put on the ends of your rolling pin that give the same effect - elevating your rolling pin a uniform amount off the rolling surface. These can be purchased at any decent housewares store.

Other than that, it's just elbow grease.

I just started working with fondant, and I just use a rolling pin, too. As mentioned above, lots of elbow grease. My problem is rolling it TOO thin .... I have to re-roll it lots of times because it tears too easily when I pick it up.

I switched to Choco-Pan, which is designed to be rolled really really thin, but I've rolled the Satin Ice really thin, too (like 1/8")

I read on here the tip about using cornstarch when rolling it out (not p.sugar) and wow, whatta great tip! It works great and I can just wipe the cornstarch off of the rolled fondant with a clean towel.

indydebi, do you use a lot of cornstarch?

leahs, thanks for that tip. I am using something like that but it's still too thick, just enough for covering cakes but i need it to be thinner for the shoe. Maybe I could find a thinner guide or something.

My main problem is it keeps sticking to my board so when i try to pick it up, it's ruined.

where can one buy square dowels? is there a place online?

I"d think Home Depot or Lowes. Mine are metal.