It seems that even though i ice my cakes really smooth with viva, perfectly smooth, then roll the fondant out and attach, then when its all said and done, it still looks dippy in some places, and uneven...WHY??
Is your fondant the same thickness or do you have places that it's thinner than others when you roll it out? One way I prevent this from happening is to "push" my rolling pin over the top rather than "roll" it so that I get a more even distribution of pressure. Hope this makes sense.
Well yes that could be it, it could be that some areas are not even? I am not fully understanding how you get yours rolled out all even, my middles always seem to be thicker, even with pressure
Any help i woujld love, thanks mamarobin!
I start with a ball of fondant and press it as flat as I can then I roll like I'm rolling pie crust...turning my rolling pin each time I roll over my fondant. (hope I'm making sense) After I get it rolled to the size that I need I lay my long Wilton (no handles) rolling pin on my fondant and "slide/push" it over my fondant using slight pressure. This allows me to get it the same thickness all over.
i am going to have to try that method, thank you! i was doing similar but not the pushing at the end, because with satin ice i always feel in a rush so that it doesnt dry up do you roll yours thick or thin?
i am going to have to try that method, thank you! i was doing similar but not the pushing at the end, because with i always feel in a rush so that it doesnt dry up do you roll yours thick or thin?
Neither "thick or thin" kind of in between.
I use a marble rolling pin. I tried using the large plastic rolling pins designed for fondant and hated them. I prefer that the middle rolls and not the handle. And the weight of the marble makes it easier to roll out . My husband broke the first one so my mother gave me hers. I don't know what I would do without it.