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Rolling out Fondant: Corn Starch vs. Powdered Sugar - Page 2

post #16 of 23
I use a vinyl mat and cornstarch. It rolls out quickly and easily. Too much shortening can mess things up. I learned that lesson the hard way. thumbsdown.gif
My drug of choice is FROSTING!
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My drug of choice is FROSTING!
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post #17 of 23
hmm..although Im very interested in the vinyl, right now I use cornstarch. The first time I worked with fondant I used powered sugar and it was horrible! It stuck to the mat and ruined most of my decorations icon_sad.gif Then I got smart and used cornstarch and I worked great. I havent had a problem since
Live and Let Live!
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Live and Let Live!
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post #18 of 23
Using cornstrach vs powder sugar is like butter vs crisco or scratch vs mix. What works for some doesn't always work the same for others. I say do what works best for you. If powder sugar works for you then don't change that just to do cornstrach cause others say it is better.

Now I like rolling mine out on crisco, so you can pick the mat up and flip it all on the cake with out having to worry about sticking my nails in it. icon_smile.gif And so you aren't having to pick up the fondant and move it out to make sure it isn't sticking.

I do use powder sugar if I am rolling small amounts out for cut outs and things, but for covering cakes it is crisco.
My Weight Loss Support Group is The Chunky Monkeys!
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My Weight Loss Support Group is The Chunky Monkeys!
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post #19 of 23
Thread Starter 
Thanks to everyone for all of the helpful hints!
"We never make mistakes, we only have happy accidents." And every tree has a friend.
-Bob Ross
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"We never make mistakes, we only have happy accidents." And every tree has a friend.
-Bob Ross
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post #20 of 23
Don't quote me on this... but I believe the reason why cornflour is not usually recommended is that it can ferment and cause all manner of problems between the cake and the fondant!! (re reply posted by Ms Calhoun?). In the UK we tend only to roll out on icing sugar. If you have sufficient(ie not too much and not too little) then your fondant should not stick nor should it become too dry and difficult to work with ... I don't know about mmf but I should think the same applies... just my thoughts on the matter.

Edited to add (and because I've been enjoying a glass of wine this evening..and forgot to say) here in the UK (where we still use a fair few fruit cake bases) maybe there is the potential for there to be more problems using cornflour as the cake are not being covered for very immediate consumption.. if this makes sense.
I prefer to dream in fondant and buttercream!
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I prefer to dream in fondant and buttercream!
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post #21 of 23
I use shortening when I roll out my gumpaste.

When I'm working with it and frilling the edges I usually put a little cornstarch on my foam so it doesn't stick
~~*~~ You can have my mixer when you pry my dead cold fingers from around it ~~*~~
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~~*~~ You can have my mixer when you pry my dead cold fingers from around it ~~*~~
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post #22 of 23
I don't use either cornstarch or powdered sugar. I use a large Roulpat silicone mat, lightly grease with shortening and wiped off with a dry paper towel. I roll the fondant, slide a large 18" round cardboard cake circle under the Roulpat mat, lay a second cake 18" cardboard that has been dusted lightly with powdered sugar on top of the fondant and flip the whole thing over. Peel away the Roulpat, lay another dusted 18" cardboard circle on top and flip again. Then I slide the fondant off the cardboard circle and onto the cake. I know this sounds like a lot of steps but it works very well. The reason I do the double flipping is because when you roll fondant the underside gets shiny. If you just flip the mat over the cake and peel away you end up with the shiny side up. I prefer the matte side up, so I do a second flip. Sliding the fondant off the cardboard round works very well too.
SHIRLEY
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SHIRLEY
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post #23 of 23
Dear Shirley,
It would be wonderful if you would do a tutorial on the method you use. Also where do you buy these mats? Thanks Shirley.
June
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June
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