looking for a easier way to roll out fondant then by hand

Decorating By keridcakes Updated 5 Oct 2015 , 6:55pm by MBalaska

keridcakes Posted 1 Dec 2013 , 10:33pm
post #1 of 47

AThe past few fondant cakes I've rolled out have caused bruising on my palms. I've looked at fondant rollers but WOW $3-5 grand is just too much. Can a pasta roller actually be used? They keep coming up in my search. Any suggestion would be appreciated.

46 replies
IAmPamCakes Posted 1 Dec 2013 , 10:39pm
post #2 of 47

ASo you're looking at a sheeter? Yes, they can be very expensive. Are you searching for 'fondant sheeter,' or a more generic 'dough sheeter?' Pasta rollers are typically too small to be able to roll out a big enough piece of fondant to cover a whole cake, but they are great for rolling out smaller pieces for decorations.

keridcakes Posted 1 Dec 2013 , 11:32pm
post #3 of 47

AI'm looking for one to roll out fondant for a whole cake.

IAmPamCakes Posted 2 Dec 2013 , 12:20am
post #6 of 47

AI'm very petite and don't end up with bruised hands. I do get up on a padded step stool when I'm rolling though, for leverage. Maybe try that, and see if it helps.

leah_s Posted 2 Dec 2013 , 12:45am
post #7 of 47

I'm barely 5' tall, have regular height counters, and have rolled out a LOT of fondant over my career.  Bruised palms?  nah.

costumeczar Posted 2 Dec 2013 , 12:48am
post #8 of 47

I've seen people with bruises all over their arms and they say it's from fondant, and I have no idea what they were doing. I'm 5'4" tall, so I'm on the short side, and I roll fondant out by standing on a stepstool at the counter so that I can put more of my weight on the rolling pin. I don't end up with any fondant bruises or rolling pin contusions. What exactly are you doing that gives you bruises on your hands?

ApplegumPam Posted 2 Dec 2013 , 12:53am
post #9 of 47

oops - leah_s........ you ARE the pygmy !  :P

miniflowercake Posted 2 Dec 2013 , 1:15am
post #10 of 47

Kneading fondant and rolling it out are my muscle building activities. :lol:

Texas_Rose Posted 2 Dec 2013 , 1:20am
post #12 of 47

AEven my 11 year old doesn't get bruises from fondant. Maybe you need a different rolling pin. I did get sore wrists from the big white Wilton pin,i switched to a silicone pin that i loved but it broke after a year or two.

ApplegumPam Posted 2 Dec 2013 , 1:29am
post #13 of 47

K8 - I never pictured you as a wooz!!  you need some of those Michelle Obama arms girlie  hahaha


I am 5ft 7in and I don't have any problem rolling fondant - us Aussie gals must be tougher!

scrumdiddlycakes Posted 2 Dec 2013 , 1:30am
post #14 of 47

AThere is definitely something wrong if you are bruising. Rolling out a lot can give you sore forearms or shoulders, but it's generally an easy task. What sort of rolling pin are you using? If your fondant is really hard and you are using a pin with handles, I could see it happening.

ApplegumPam Posted 2 Dec 2013 , 1:30am
post #15 of 47

PS  I use a heavy wooden rolling pin with metal ball bearing handles   AND I never use a 'mat'


Only time I trialled 'The Mat' I thought it was IMPOSSIBLE to roll with THAT !

AnnieCahill Posted 2 Dec 2013 , 2:34am
post #18 of 47

AI'm 6' tall and rolling sucks but I use a huge heavy pin and it makes easy work out of it. I've never used a mat either.

Norasmom Posted 2 Dec 2013 , 2:45am
post #19 of 47

Use your core abdominal muscles to roll that fondant out…


I hate fondant…

scrumdiddlycakes Posted 2 Dec 2013 , 2:46am
post #20 of 47

AI have a 24" marble pin with no handles I love, makes rolling a cinch. That said, I often use PVC pipe, with almost no weight to it, and its still pretty easy. I'm curious as to what your fondant is like.

-K8memphis Posted 2 Dec 2013 , 3:06am
post #21 of 47

a rolling pin without ball bearings is like a day without sunshine--


or a coke without rum


or a cake without icing




you get my drift...

Annabakescakes Posted 2 Dec 2013 , 5:11am
post #22 of 47

AI use a marble pin to get my fondant to the right size, and the weight of it makes it much easier. I use a PVC pipe about 24" long to drag over it to make sure I don't have high spots, after the rolling.

SERIOUSLY, if you are literally getting bruises, you are either doing something terribly wrong or there is something wrong and you need to see a Dr.

daprincessnora Posted 2 Dec 2013 , 6:29am
post #23 of 47

AAre you getting your fondant sofy enough before rolling ? I usually microwave it for 5 sec or so to soften it a bit and make it easy to roll

keridcakes Posted 2 Dec 2013 , 5:19pm
post #24 of 47

To answer your questions,

well I'm 5'7", and I didn't think I was a wimp but now I'm not so sure. lol

I always stand when rolling out my fondant,

I use the Wilton brand Fondant.

I do kneed the fondant before rolling it out but it tends to get real hard real quick. (I'll try the micro trick next time to help soften it up. I'm sure that will help)

I use the long Wilton white roller 90% of the time. I was thinking something with ball bearing might be better.

I do have a touch of arthritis but only in one knuckle, not my palms. So I really didn't think that was the issue.

I roll at my kitchen table with is bar height or at my kitchen counter which is about the same height as the kitchen table. Maybe I need a lower surface. My husband hates our table anyway so maybe I will replace it.


Thank you for all your advice.

ApplegumPam Posted 2 Dec 2013 , 5:27pm
post #25 of 47

I am not a fan of the 'nuking' it in the microwave - it is VERY easy to overdo it - it just gives you a 'false' softness and does not give the same 'conditioning' of the fondant that kneading does.

ddaigle Posted 2 Dec 2013 , 5:30pm
post #26 of 47

Uggg...I'd rather stick a dowel rod in my eye than roll out fondant.  I bought one of those million dollar rolling pins that could kill someone..it helped but I said hell with it and I bought a sheeter!

Annabakescakes Posted 2 Dec 2013 , 6:16pm
post #28 of 47

AThe table I roll my fondant on is quite low. I lean over it and really but some ass into it. (Biggest part of my body!) The table hits my thighs, I'm 5'6".

JWinslow Posted 2 Dec 2013 , 6:51pm
post #29 of 47

The only time I use my Wilton white pin is when I'm pushing the fondant around instead of rolling.  Wilton fondant is stiff. Make sure it is  kneaded enough to make it workable or as Applegum Pam stated - condition the fondant.   If you can change to a softer brand it will be much easier.  You've gotten some really sound advice on leverage and rolling pins.  I am 5'7" also and I can't use my short stool - makes me too tall.  A table a the right height and a good pin are key.

lilmissbakesalot Posted 2 Dec 2013 , 7:44pm
post #30 of 47

I hate the French style pins.  If you can get it to roll in our hands so you are pushing it forward and not down so much (if that makes sense) it helps.  Rolling out fondant shouldn't be super difficult.  Wilton is a bit stiffer than other fondants, but I have never had bruising from it and I'm a wee thing at on 5'2".  ;)

Quote by @%username% on %date%