I've been working with the large Wilton rolling pin when working with fondant and recently realized a regular rolling pin with handles would help so much in actually covering cakes with fondant. I was thinking a wooden one would be best - that the aluminum and marble ones would make the fondant cold/dry and crack more. Anyone have any insight into this?
I use a silicone rolling pin. Before that I had a wooden one, and it left a slight texture on the fondant, and the fondant stuck to it pretty badly. I also owned a marble one before and it was nice, but the handles broke off after not very long.
I would recommend either the silicone one (mine is Sil-pin brand) or an aluminum one, either one with handles and ball bearings for a nice smooth roll.
I use only marble. apart from working on very small peices then i use a little plastic one
my marble one was made for rolling pastry, but its 18'' long so its perfect for fondant, it doesnt have handles and i never have issues with dryness or cracking
Yes, I thought I had read about the wooden ones sometimes leaving imprints of the grain on fondant, and I certainly don't want that! Thank you!
The large aluminum ones work very well. The heavier the better............
Thanks guys! I saw someone else post before about the Thunder Group 18" aluminum ones and they're half the price on ebay as opposed to amazon, so I think I'll go that route. Thanks so much!