AI'm thinking about creating a rolling island for my kitchen. Just wondering what's the best countertop material for rolling fondant. I was thinking about stainless.
Granite would be another consideration. You could get it at a discount by purchasing a remanent. It's great for rolling fondant and doesn't scratch if you cut on it.
i think marble is an important counter top material not so much for fondant especially but for its temperature controlling properties where it is great for pulling temperature out of whatever you put on it-- butter goes to room temp faster--it's what choclatiers use to temper chocolate--
so if you can get it--i'd recommend marble--
you just can't beat stainless too of course--
and who doesn't love granite--but i've seen some granite that wasn't taken care of and it's not a pretty thing--if i was getting a counter top just in general i'd get quartz or something that takes no special care, not as porous as granite--
counter top musings--
know what though? i roll out my fondant on my big old wooden table--it was polyurethaned so it's unbeatable and it's one of the shortest tables i have so i could lean my upper body weight into the rolling pin --back when i did fondant cakes that is
so, more important to me is the height rather than the surface--but you didn't ask that--i'm just rambling ;)
i take that back--i wasn't just rambling ;) to me for fondant rolling as you asked--the height of the counter is more important to me than the material chosen--you can roll out fondant on just about any surface--
and also very important will be the brakes and weight of it to keep this solidly in place as you roll the fondant since you are making it a rolling island
I have corian and it works great. I personally think the countertop material matters less than the fondant recipe or type. If the fondant recipe is inherently sticky, it's going to stick to anything!
I have an IKEA butcherblock table and I love it. It's huge and fits both my sheeter and plenty of rolling room. I typically put it thru the sheeter and then roll to size.
So just curious..those of you with granite and marble..usually fondant has to be a tad warm to be workable. Does the granite or marble pull the heat out making it hard to work??
naw--not on the marble--never worked fondant on granite--'cause you're working it hard the whole time--
rolling it over and over creates surface tension = heat
AI've rolled on granite in my last house. But this will be an independent rolling island strictly for this, so was trying to get the most durable and something that the heat wouldn't affect the fondant either. Lots of great points to consider. Thanks y'all!
What might really be nice in that space is a Somerset sheeter
Oh, I def agree.....if I could only find that $$$$ tree.
I still don't have one, but I've finally myself permission to splurge on one because my wrists and fingers hurt all the time from rolling out fondant and gumpaste. Just waiting for the right deal.
If and when you find one, please let me know too! I'm in the same boat. Thank goodness for hubby's arms!
When rolling on the counter do any of you cut the fondant on the counter as well? Do you scratch it up? Thanks.
jenmat. How big is your IKEA butcherblock? Is it wood? Thanks.
I always cut my fondant on the counter when we had granite. Nothing major, just cutters or a knife and it was fine. I'm not sure the level of quality of granites or other hard stones to recommend that for everyone, but the kind we had (we were in a rental) it worked fine.
AI have silestone going in to my new kitchen, partly because I like the look but also because it's anti-microbial.