Hello everyone, Yesterday I covered a square cake with fondant. The cake was about 3 " tall and 8" wide, so it wasn't terribly large. My fondant was a great consistency; not too sticky, smooth and elastic. The tutorials make it look so easy to roll out the fondant. My husband had to roll it for me; I didn't have the strength! Now, he is strong, but it took him a great amount of strength to get it rolled out large enough and even then it was really took thick although it ended up all right on the cake. I can't imagine having to roll out a large enough piece for a large cake! Oh, and yes, I do have the large roller and mat from wilton. I know the professionals use those big sheet rollers; wow, how I wished I had one available yesterday! I am just a hobbyist, but people are beginning to ask me to make cakes for them; help!
I usually knead mine a good bit to loosen it up and make it more elastic before I try to roll it out. If you just took it straight from the package and started rolling, I imagine it would have been really stiff and pretty difficult to work with.
The first few cakes I made (after the one I made in class) I forgot to roll out the fondant and it was really hard and took forever to do but i as ramie7224 said if you knead it really well it will be much easier to work with. Some people even put theirs in the microwave for a few seconds to help warm it up and easier to work with. HTH
Yep, I put mine in the mocrowave for a few seconds, and that really hepls. Also, if it gets too tough to roll it out, try it from a different angle. I don't know why, but that helps me. HTH
Ditto on the microwaving and kneading until elastic and soft.
Another tip.. use a regular ol' rolling pin with handles. I bought the Wilton silicone (white) rolling pin with those thickness rings and it was soo hard to roll out the fondant. I've only used that for 1 cake.
Right now I use a cheapo walmart wood rolling pin and it works loads better. The fact it can roll freely allows me more leverage. I'm actually looking to buy a nicer rolling pin that's heavier and non-stick to upgrade but I'm in no rush.
I agree that a zap in the microwave of just a few seconds softens up the fondant to make is sooooo much easier to roll. Also I always use my trusty old wooden rolling pin with handles. Much easier than the "fondant" rolling pins like Wilton, etc.
Thanks for the tips, ladies. I agree about the rolling pin and loved that you gave me that tip. After I posted my question, I viewed a tutorial video. The gal used a regular rolling pin and wow, I could tell it would work much better to be able to grip something while the middle roles; probably good ol physics! Thanks again!
when i use pre-made fondant i find the key is to the pre-kneading. i knead small pieces at a time with a little lard.
hope this helps.