I have made a few cakes now and have been using cornflour when rolling the fondant but am finding it dries the fondant out a bit leading to cracking and also leaves a powdery residue on the cake.
I have to use it as the fondant sticks otherwise. I have been using a silicone mat but still find the fondant sticks without any powder underneath.
Any tips? Thanks
AWe've had this conversation on the UK thread vicky and the upshot was everyone's got a different preference. I use corn flour if I need it but I've got a really good silicone mat, really non stick it is. Some people use icing sugar, some use Trex. I think it depends on the brand of sugarpaste you use too.
AThanks. I'm not sure my mat is very good to be honest. I use renshaw typically. Just wanted to know what the majority of people use and what technique. Many thanks
I only make cakes for my family and friends, so I'm not very experienced with fondant. I had a lot of trouble with fondant cakes, cracking, stretching and not fitting on the cake properly. I found this great product, called The Mat. It is two pieces of food grade plastic that you roll your fondant between. My cakes are are always smooth and easy to apply on the cake. It has changed my mind about using fondant. It can be found on the internet, a very useful tool for cake decorating.
I took some classes with Nicholas Lodge when I lived in Atlanta and he taught this.... If you are rolling a small amount of fondant then use cornstarch (corn flour) and if you are going to roll a large amount then use shortening. Put a very light application of shortening on your work area and then take a paper towel and wipe the excess off. All you want to see is a light shine. Your fondant will then roll much easier and you are able to roll a much larger amount. Last week I rolled enough to cover a 10" 3 layer cake, about 22 - 23 inch circle. Worked perfectly.