Hi there. I have been having problems rolling my fondant out with my silicone rolling pin and takes ages. I am not looking at getting a wooden one with handles. I have seen one that is 67cm long and just wondering if this is a good size or too big? Thanks in advance
I got a long one from Lakeland in the UK. It looks formidably long. Haven't used it yet, but will come in handy for larger surfaces. But I have seen Shawna McGreevy use a PVC pipe cut to her preferred size to roll out fondant and modelling chocolate. Do you feel like taking a trip to your local hardware store? I assume that once washed inside and out, it will be safe to use, it is sturdy and you can cut it to size and file the edges. It will produce a really smooth surface. I am kicking myself for not thinking of this solution myself! So much cheaper than buying speciality rolling pins.
http://www.kmnhome.com/aluminum-rolling-pin
I have a 20 yr old marble beast of a rolling pin but I'm going to replace it with the one above once I get more into pastries
Size I think is a personal preference. If you feel comfortable using a long pin, then that's all that matters. Fondant tends to stick, so a plastic or silicone pin is often the preferred choice. But I know people who use wood pins on fondant and I just did it a couple weeks ago. Getting the smooth surface is just a matter of taking your fondant smoother to it after you rolled it out on the counter.
I use a plastic pin for fondant; a heavy wooden pin w/handles is my pie/tart dough pin. I love the weight to flake the butter into the dough. My French pin is my preferred pin for yeast doughs like cinnamon rolls, pizza, doughnuts because I don't want a heavy pin making the yeast dough pancake flat.
I have a heavy wooden one that I love for fondant. I use it with The Mat, and it's perfect for even large pieces of fondant
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