I'm hoping someone out there can help me with a couple of questions and this sure looked like the place to ask!!!!! I'm making my first fondant cake and it's chocolate. With regular fondant I see you can use icing sugar for rolling but won't this leave my chocolate fondant all white? I was wondering if I rolled onto waxed freezer paper would this work? Also I want to adhere ivory fondant onto the chocolate what can I stick it
with? I thought I could just go fondant to fondant but I'm reading no. If I use water won't it degrade the fondant? HELP ME PLEASE
You can roll fondant out on teflon or silicone, clear plastic, or Wilton has a thin plastic rolling mat. If it isn't too big, you can simply put a bit of shortening on the counter to keep it from sticking.
You can attache pieces with just a bit of water, using a paint brush. It is just enough to make the surface sticky. you can also use clear corn syrup thinned with a bit of water and brush that on the fondant.
Thanks so much. I have teflon, but I never thought of it and the corn syrup is a great idea. Fortunately this cake is for my niece and she's a doll, just the opposite of "bridezilla" so I really want it to be nice for her. I'm probably going to be on here many times before August 26th.
you can also roll the fondant out using crisco instead of the sugar. this eliminates the "whiteness" and makes it nice and shiny.
If you did not have the teflon, you could still roll out the chocolate fondant on icing sugar.
Since when folling out the fondant, you never turn it over, only one side every touches the powdered sugar: the bottom side.
The bottom is the side that is placed directly on the cake, so you will not see any powder residue; then simply 'polish' the outside with a fondant smoother for that added shine.
I do this all the time, with no problem.
ciao
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