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.

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.

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

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.

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

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?

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

Kneading fondant and rolling it out are my muscle building activities.  I haven't had experience with any other type of rolling out fondant than with a rolling pin, so I guess I'm not much help with this. 

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.

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!

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.

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 !

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.

Use your core abdominal muscles to roll that fondant out…

LOL

I hate fondant…

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.

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

or a coke without rum

or a cake without icing

or....

you get my drift...

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.

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

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.

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.

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!

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".

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.

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".  ;)