I am making a batch of Mashmallow Fondant. I need to know when rolling out the fondant do I use Corn starch or Powdered sugar to dust the surface of the countertop and the rolling pin?
I use corn starch. I've tried powdered sugar, & I find that it can be lumpier & harder to dust off the finaly product.
You can also use shortning.
I use corn starch. I've used crisco in the past and it's easier if you're working on a surface the fondant might stick to (like the wilton roll and cut mat), but it doesn't give as nice of a finish as cornstarch does.
Thanks A lot. one other question. What kind of colouring do you use to colour the fondant? Is it the gel colours or the liquid colouring?
I use a combination of cornstartch and powdered sugar. I also use gel colours to tint my fondant. Good luck.