I am making a twelve inch square cake that will be covered in fondant. It is much bigger than others I have made, and is making me crazy. Does anyone have any tips?
My major struggles so far have been: the fondant sticks as I roll it out, even though I have thoroughly covered my surface in cornstarch/powdered sugar and when I do actually have it rolled out and not sticking, when I try to lift it, it tears or creases (I am trying to roll it onto a rolling pin to lift it to cake?)
Thanks for any help!
Try rolling it out on a large piece of plastic, flip the fondant onto cake, then peel off the plastic.
I always roll out on shortening instead of ps, and that works well for me.
I use shortening as well. Doesn't have the powder residue.....
Sugar Shack rolls out on a huge (to me) piece of blue food safe silicone. I have seen it on various sites for anywhere from 26-40 dollars. On my wish list. For now I just use plastic I bought at WM.
I roll out with p/s directly on my countertop (granite), if there are any small areas sticking, I use an icing spatula to gently separate. I then smooth with fondant smoother, and slip a large flat cookie sheet under the fondant, hold cookie sheet a few inches above the cake and slide it out from under the fondant while gently guiding the fondant onto the cake. No more tears and dents from the rolling pin!!!
Thank you everyone!!! I'll let you know how it goes!
Duplicate post, please also see:
The cake turned out fabulous! Thanks for your tips! Now, if I could just figure out how to post a picture... [/img]