Donnawb Posted 3 Feb 2010 , 5:16pm
post #1 of

How do I get the corn starch off the fondant once the fondant is on the cake? Is it better to use corn starch or powdered sugar when rolling out the fondant? Thanks!

16 replies
Marniela Posted 3 Feb 2010 , 5:29pm
post #2 of

I was taught (and do) use cornstarch to roll out my fondant. To get rid of the marks just use a liberal amount of shortening and then buff off the excess and the fondant will be like new icon_smile.gif

Teresa1976 Posted 3 Feb 2010 , 5:33pm
post #3 of

I just started using cornstarch and I like it. Also just started using a steamer after the cake is decorated to get rid of the cornstarch residue.

cakesrock Posted 3 Feb 2010 , 6:01pm
post #4 of

I tried cornstarch a couple of times and it was a nightmare! I use shortening and find it works much better!

Loucinda Posted 3 Feb 2010 , 6:26pm
post #5 of

I too, only use a small amount of shortning to roll out the fondant. It makes the fondant look like satin, never any dry spots! (now, I use it to dust the fondant smoother when I am smoothing however - but it is usually just absorbed - rarely does it leave any dusty spots.)

leah_s Posted 3 Feb 2010 , 6:40pm
post #6 of

I was also taught in culinary school to use cs. Now that I'm out in the real world and run my own kitchen, no way. I use a thin film of veg shortening. it works SOOOOOO much better.

momma28 Posted 4 Feb 2010 , 2:00am
post #7 of

I use a small amount of cs and then I use my airbrush with vodka in it and give a little spray on the finished cake to melt the cs. Works great and leaves a nice finish.

rebew10 Posted 4 Feb 2010 , 2:21am
post #8 of

I used to always use powdered sugar to roll mine out and got tired of always having to clean the sugar off the fondant. So......I also use a thin layer of shortening to roll mine out and I love it!!

amberkw Posted 4 Feb 2010 , 2:38am
post #9 of

I am a shortening gal as well. I was however watching the ultimate cake off last night - love DVR, and Pat's tip was after rolling it out & before putting it on the cake, take a small ball of the same color fondant in your hand flatten it in your palm & use it to buff the cs or ps off the rolled fondant. Pretty cool trick. Haven't tried it yet. I will tomorrow.

cakegrandma Posted 4 Feb 2010 , 2:49am

I have found that if you are rolling a small amount of fondant out then you should use cornstarch in a puff, whether it is a handi wipe, a new knee high stocking or Wilton's dust puff. You only need enough to keep the fondant from sticking, however, if you are rolling out a large piece then a thin layer of shortening is what is used. This allows the fondant to move smoothly over whatever you are rolling it on and when you remove it. I usually lift the entire plastic piece I roll it out on and just tip it over and start an area loose and it comes off easily, no tearing!!! thumbs_up.gifthumbs_up.gif I am sure others have their own helpful hints and, this is what I found works. icon_wink.gif
evelyn

Marniela Posted 8 Feb 2010 , 11:59pm

Interesting... I'll have to give shortening a try. It sounds like cakegrandma rolls the fondant out on a mat or sheet of some variety. Do you have to do this or do most of you just grease up the counter top??

Tor1985 Posted 30 Jun 2010 , 11:45am

I was wondering the same thing...cornstarch or crisco??
Does it depend on what kind of fondant your using?
I made 7lbs of marshmallow fondant (first time making mmf) and find it stickier than regular fondant.
Is it better to use cs or crisco?

michel30014 Posted 30 Jun 2010 , 1:22pm
Quote:
Originally Posted by Tor1985

I was wondering the same thing...cornstarch or crisco??
Does it depend on what kind of fondant your using?
I made 7lbs of marshmallow fondant (first time making mmf) and find it stickier than regular fondant.
Is it better to use cs or crisco?




Well, I'm still a bit new to the fondant thing, but so far, I would say that with MMF (even though it is stickier than regular fondant) crisco is better. But, that's my opinion. I do use the cornstarch when I start molding though.

sullymel13 Posted 30 Jun 2010 , 1:37pm

This is a great thread. I like using shortening to roll out my MMF, but have noticed with my last two cakes that it seems to stick to my rolling pin a little bit, and creates air bubbles. As soon as I tried powdered sugar, the bubbles went away, but I had a "dusty" cake that I had to clean up. Is it just that my rolling pin needs more grease? If I had too much, my fondant gets too soft to work with well. Sorry if I am hijacking!

Karen421 Posted 30 Jun 2010 , 2:01pm

I steam my cakes if I have a lot of "dust" left on them. I steam them anyways just to give them a shine.

Tor1985 Posted 30 Jun 2010 , 2:13pm

I just did a little test piece using crisco and it turned out welll. I greased my mat and rolling pin just a little and it rolled out fine. I did notice a few little air bubbles but I used my fondant smoother and they disappeared. I'm hoping my mmf rolls out this nice tomorrow. I'm making my first 3 tiered cake for my daughters 4th b-day...first 3 tiered cake, first time using mmf...should be interesting lol
Thanks for the tips!

veghed Posted 30 Jun 2010 , 2:45pm

Those of you that use crisco, what do put between the rolling surface and the fondant?

It seems like I saw a tutorial that said that if you use vegetable shortening, airbrush paint will (I think it was airbrush paint???) bead up on the fondant. I've read and watched so many tutorials, though, they are all starting to blur.

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