Shortening Or Ps/corn Starch For Rolling Fondant

Decorating By Rosey1120 Updated 5 Mar 2010 , 11:36pm by Rosey1120

Rosey1120 Posted 5 Mar 2010 , 7:40pm
post #1 of 5

I am a very amateur hobby baker and have to roll my first large piece of fondant. Is it better to use shortening or powdered sugar/corn starch on the mat to keep the fondant from sticking? I've used the powder on small pieces but am afraid I will dry out or dull the large piece and have problems with its appearance.

Thank you!

4 replies
Loucinda Posted 5 Mar 2010 , 8:36pm
post #2 of 5

I use shortning every time I roll fondant to cover a cake. Just enough on the mat to keep it from sticking. (the first couple three rolls, I will lift the fondant up to make sure nothing is sticking) Then when it is the size I need it to be, I lift the mat up and flip the fondant onto the cake. Works like a charm! (don't use tooo much shortning - it will make your fondant too soft)

AngelaM Posted 5 Mar 2010 , 9:06pm
post #3 of 5

I use shortening. You only need a tiny bit, and you're not left with the problem of removing white marks from the fondant that the ps or cs will leave.

Elcee Posted 5 Mar 2010 , 11:32pm
post #4 of 5

My {wonderful} Wilton instuctor told us if you want it to stick to your cake, use shortening; if you intend to dry it, use PS/corn starch.

Rosey1120 Posted 5 Mar 2010 , 11:36pm
post #5 of 5

Thank you all so much! Shortening it is!!

Quote by @%username% on %date%