Was looking for a new pin and happened on the French Rolling Pin. Any one using one for fondant? Are they a good choice, easy to work with???? Thought I'd see what CC'ers thought of them before ordering one. No way will I find one locally so there is no chance to have a hands on inspection, but I was intrigued by the tapered styling.
i tried it yesterday, as a matter of fact! it worked really well for getting the thickness all even, but i did start out w/ my marble pin since it is heavier, just to get it going.
I have this one from sil pin, and I love it for fondant and cookie/pie dough. I have the lilac color.
They also make the tapered end one two:
I have often wondered if people like using rolling pins without handles. Are they easier to work with?
I prefer a plain wooden french rolling pin (non-tapered). I can't stand the type with handles. I use mine for everything (fondant, pastry, pie crust... you name it). Although when I have an extra large piece of fondant to roll I just use PVC pipe
Well, as someone who has exclusively used a 20" silicone pin for the last decade and who recently blew a disc out in her back, I bought the 18" commercial aluminum rolling pin that SugarShack recommends, and WOW ~ it is almost effortless to roll out fondant now.
I bought mine from www.instawares.com for $38 but someone else here said that Sam's sells them for under $20 online. You have to have a Sam's membership though.
Thanks PinkZiab and Cakepro! That is good info to have!! Thanks for the time to answer my question about the handles Pink!