Please can anyone give me any tips on dealing with the creases you get down the sides when covering a cake with fondant? Also, everyone recommends using cornstarch on the mat and pin when rolling fondant, but it always sticks really badly when I try it this way, I've been using crisco instead and it works well. Is there any downside to this? Thanks for any help.
Hi, Im sorry about the problems your having. Really the creasing, well with practice is the only way to reduce/stop it. You just have to be real careful. Here is a tutorial that helped me alot.
http://www.atecousa.net/learn/satin_ice_1.shtml
Also the best way to roll fondant is on either the fancy nonstick ateco blue mat, or what i do, a piece of vinyl (plastic) from the fabric section at walmart. The fondant will NOT stick!! I also use the wilton large nonstick rolling pin.. a must to have a nonstick pin. I use cornstarch, its just my preference, but i do use crisco if im rolling out a very dark color. I have met several people who use crisco and not cornstarch.. its really your preference.
HTH,
Jenn
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