How Do I Roll Fondant To An Even Thickness?
Decorating By sarajohnson Updated 7 Apr 2007 , 3:14am by tiptop57
I can never seem to get my fondant to be the same thickness all the way around. When I want to roll a small amount for cut outs I have the wiltons exact roller with the bands on the end. But when I want to roll enought to cover a 9in cake I'm on my own and it never turns out good! 
Please help I have to make a cake for Sunday.
Thank you all
Always roll your fondant from the center out. I had a student who, once she got it rolled to a certain size she was just rolling it form the edges. No matter how large it gets continue to roll from the center out. This will help keep it the same thickness throughout.
When I took my fondant class one of the lady's was always making perfect circles, we were ALL in amazed. She told us she had been making pies for a local bakery for years and wanted to learn to make fondant.
Here is her trick and I swear it works everytime.
You have to roll front and back and then angle 1/8 of a turn, roall front and bakc and then angle 1/8 of a turn never a 1/4 of a turn always 1/8. Then when you get close to the size you need, you can use thin dowels on the edges and get the even thinkness, as long as you go slow if your roller does not cover the "whith" spelling!? of the fondant.
This is how I do my pies now too, and I alsmost never have to cut them back. It's great.
Good Luck.
When I took my fondant class one of the lady's was always making perfect circles, we were ALL in amazed. She told us she had been making pies for a local bakery for years and wanted to learn to make fondant.
Here is her trick and I swear it works everytime.
You have to roll front and back and then angle 1/8 of a turn, roall front and bakc and then angle 1/8 of a turn never a 1/4 of a turn always 1/8. Then when you get close to the size you need, you can use thin dowels on the edges and get the even thinkness, as long as you go slow if your roller does not cover the "whith" spelling!? of the fondant.
This is how I do my pies now too, and I alsmost never have to cut them back. It's great.
Good Luck.
Great explination! I have tried this but don't seem to have enough patience yet 
Here are a couple of my tips, on my cookies I always use the rings on the end of my rolling pin so my nieces can learn how to roll the same thickness. The rings come in a package running from 3/8 inch down to 1/8th inch. You can get them at a fine kitchen store. I have also used lengths of wood of different widths like the rings and have my nieces roll on them with the dough in between. I use them when I don't want to go looking for my rings. (My husband made them for me before I bought the rings.)
I have made sugar cookies for many, many years........after a while you just learn, by turning a 1/4 a time and roll, turn and roll and eventually you can judge without the help from the little gizmos above.
I bought craft wood sticks in widths 1/8 and up to use for rolling dough/fondant to an even thickness. Limiting factors are that the shape you end up rolling out will typically be rectangluar with a length equal to the length of the craft stick, and a width slightly less than the width of your rollng pin.
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