Whenever I roll out my fondant I use a bit of icing sugar to prevent sticking, I've never had an issue doing this as it generally just dusts right off. I am doing a black fondant cake and can't seem to get the icing sugar marks off and really don't want to steam it since I wanted a nice matte finish... Any tips or advice? Or any ideas for future decorating to avoid this??
Thanks a bunch!
I use a tiny bit of shortening to slightly grease my rollout surface and rolling pin. Works great, nothing sticks.
We have actually used cocoa powder in the past when rolling out black. Also, the comment above, usuing shortening should work too. Good luck!
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