Not a serious problem but annoying. What's the best way to roll out fondant for these cakes? I always end up with a circle and don't like large off-cuts... Thanks for your suggestions.

Well, just focus more on rolling north-south and then east-west and not on the diagonal. You can always trim the circle into a rectangle/square before you put it on the cake.

Or just keep it as a circle... it will cover just fine in any shape. Do the corners first and then the sides. I try to roll it into a square-ish shape, but it always wants to round out and I just don't fight it anymore. It honestly makes no difference.

Thanks for your responses. Yeah, I tried N-S, E-W (the corners were thinner), cutting a rectangle before covering the cake, gave up covering with circle......... just wanted to know if somebody had some special trick. I usually end up with a circle thinking it's large enough to find it then too short on the corners

Yes... rolling it large enough is key. I say if you think you have enough... roll some more... LOL!

This might be self evident, but I pat and knuckle mine into an approximate square or rectangle shape on the mat before I begin rolling. Then with a N-S, E-W pattern I can generally keep the shape without the corners thinning too much. I also use The Mat which I find gives me more control without the fondant drying or picking up unwanted PS.

Jan

You are all really helpful, thanks! I don't know what happened to all those clients that usually wanted round cakes... lately everybody wants only square or rectangle ones. Don't get me wrong - I love ALL cakes ... but I'm not eager to roll the fondant for them.

Jan, I also usually start with a beautifully formed 'brick' of fondant but end up with... a circle It is really not a great issue to me, only wanted to know how you all manage to do it. At least coming Halloween orders are all round cakes, thanks God.