What To Use When Rolling Fondant

Decorating By Nao_13 Updated 6 Nov 2010 , 8:58pm by caymancake

Nao_13 Posted 5 Nov 2010 , 8:56pm
post #1 of 5

I recently purchased my first box on Wilton's pre-made ready to use fondant, According to wiltons instructions it said to dust your hands, the surface, and the fondant with confectioners sugar.

But I've also seen plenty of place where it said to use cornstartch... whats the difference??

Which should I use?

4 replies
Jennifer1970 Posted 5 Nov 2010 , 9:04pm
post #2 of 5

I use crisco, smear it on the mat and your rolling pin.

JuliSchulze Posted 5 Nov 2010 , 9:12pm
post #3 of 5

I use crisco too. When I've tried to use powdered sugar or cornstarch the fondant dries out and cracks when trying to place it on the cake.

Nao_13 Posted 6 Nov 2010 , 8:15pm
post #4 of 5

now when you use crisco does it still retain its stickiness... I had an odd shaped cake the last time i used fondant and had to cover the cake in two pieces, but i couldn't get the seams to knead and connect... it was so frustrating? how do you avoid that?

caymancake Posted 6 Nov 2010 , 8:58pm
post #5 of 5

I use crisco on the mat/counter, and I also use a combination of cornstarch and powdered sugar as well. I live in the Cayman Islands though, so with the heat and the humidity, the cornstarch really helps!

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