This is a discussion on my site.... this is the ??, feel free to answer here or in facebook....



As we know... when fondant use is required... we first knead and knead and knead... then we roll? push?
I personally always roll my fondant, but lately I have notice some designers "pushing" the fondant with their rolling pins...
- which one is better?
- what's the difference?

http://www.facebook.com/topic.php?uid=279234829715&topic=13108

I guess if you're in a hurry to flatten the fondant yuo would use more pressure when you roll it hece the pushing. However, when you do that, fondant tends to stick to surfaces and the rolling pin and you don't get it as even as you would like. just my opinion.

I took a class where we used the push method. It worked very well. I was actually able to get my fondant more even by pushing then rolling.

I have always used the rolling method... but after seeing someone on FN Challenge using the pushing method... I tried it in this last cake I did and was very please with how it worked... both work good but I did kinda like the pushing method a bit better... I will problably use both....

I have seen the pushing method and have tried it a time or two. I really like how it smooths out the imperfections in the fondant (it almost feels like i'm ironing it)

peg818... yeah... I don't know if the mothod is called pushing... but I call it that.. but it's like ironing the fondant cause I don't even get air bubbles....

Price...is it called the push method? did they tell you in your class?

No, they didn't really call it anything in particular. Just showed it to us and that is the way we prepped our fondant for gumpaste for whatever we were doing.

I have wound up 'pushing' my fondant. I do it on a vinyl sheet and never have had problems with sticking.

I recently took a class that used the pushing method. The instructor said that pushing achieves a more consistent thickness - that rolling tends to allow it to remain thick in the center and thin around the edges. Pushing was quite a workout for me

by pushing do you all mean roll it out a bit and then use a fondant smoother to just apply pressure to the top of the fondant and move around it in circles to continue to spread it out?

I would like to know what this "pushing" method is also. If I could get rid of air bubbles in my fondant when "rolling"that would be a blessing. Can someone please describe this "pushing" method or is there something on the internet that we can look at.

What is the pushing method? If it just means that they start in the middle and roll out to the edge, then that's how youre supposed to roll pie crusts out anyway, not back and forth. I'm curious what constitutes pushing as opposed to rolling, since I haven't noticed anyone on cake shows doing anything strange recently.

I start by rolling and finish up by pushing. I found that pushing will tear the fondant if it does not have enough stretchability.

Im curious to know what "pushing method" is. Sounds interesting....

rolling: the pin is turning (rolling), like a tire

pushing: you hold the pin in each hand and just push it across the fondant; it does not roll.

I'm a roller and a pusher, just depends on what my fondant will let me do on that particular day.

I really would describe it more as sliding your rolling pin over top of the fondant using a little pressure. Too much pressure will definitely tear your fondant.

I roll my fondant out until I get it to the thickness I want and then I push/slide the roller over it with more pressure. I think it helps get the thickness even all across. I just started doing it one day, no particular reason, but it worked.

I do a mix of both.

I roll it out first and then push it with my rolling pin. I get a nice even surface

"pushing"... it's when you place your fondnat to start rolling it... instead of rolling the tube or rolling pin.... you push it from the starting point u usually start with away to the sides... not letting the pin "roll" over it sorta like... "ironing" you are holding the rolling pin stiff i guess... i mean... you are not letting the cylinder roll over the fondant... u r sotra pushing the fondant
I really don't know how to explain it too well... I saw it being done on FN Challenge (James).
think of when you iron, how the iron slides on the clothes... well u r sorta like sliding the rolling pin just with more force than ironing lol....
just don't let the roller turn.... hold it or grip it without letting in roll...
If you haven't tried.. u should it's an alternative and one that I found very helpful, u can combine both if u wish...

Very informative thread. I've never paid attention to how I do it, but all of this sounds very helpful and I'll be paying attention the next time I roll fondant.

Good question! Thanks for asking it!

dalis4joe,
Thanks for the explanation. I understand exactly what you are describing.
Thanks for taking the time to let those of us who didn't know what "pushing" was know how to do this.

I roll to the thickness desired, then push just a little for finishing/smoothing.

thanks to all of you who tool the time... I opened the thread and I myself learned a lot from it... I think we at Cake Central have such a huge networking group that anything we have been challenged with... there is always one of our "Bestest" to help or guides us...

I will do a demo on you tube and try to post it here.....

I roll er a push while rolling, but that's not actually pushing