Rolling Pin Question

Decorating By Amy729 Updated 12 Jul 2007 , 3:11pm by jenbenjr

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Amy729 Posted 12 Jul 2007 , 3:33am
post #1 of 8

I have the large wilton rolling pin for fondant but I reallly don't like it. It is hard to hold onto (slippery). icon_surprised.gif Does anyone else have this problem? I was thinking about trying one of the tapered end wood rolling pins used for pastry. Has anyone tried these?

Or what about a plain wooden rolling pin?

I would love to know other options you use. icon_smile.gif

Thanks,
Amy

7 replies
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Cassie1686 Posted 12 Jul 2007 , 4:08am
post #2 of 8

I know what you mean, when I first bought it, I HATED it. I kept losing control and everything was a mess. After using it quite a few times though, I absolutely can't use anything else. If you can stick with it for just a while longer, I think you might end up liking it. It is nice and big, get things really even. It is just so different than any other rolling pin (like different feel and texture and stuff) so it's really foreign for a while. Give it a couple more chances icon_smile.gificon_smile.gif

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Amy729 Posted 12 Jul 2007 , 4:33am
post #3 of 8

I think one thing I don't like is it has no handles and is awkward to hold. It seems a long handled one or a tapered ended one would be easier.

Is there anyone that uses either of those?

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JoAnnB Posted 12 Jul 2007 , 4:52am
post #4 of 8

I didn't really like the tapered pin for fondant. however, I got a new 'GoodGrips" one that is extra heavy, with a silicone wrap, and I love it for fondant.

I usually roll fondant between plastic sheets, soI don't worry about marks from the edge of the pin. The extra weight is a real bonus, at least for me.

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Amy729 Posted 12 Jul 2007 , 4:55am
post #5 of 8

I have never tried to roll between plastic sheets. Can you give me more detail?

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sweetcakes Posted 12 Jul 2007 , 1:27pm
post #6 of 8

when you watch the cake shows they use the large wooden rolling pins with handles. they also have a large diameter so im assuming giving it a bit more weight. Ive been looking into these and the bakers ones are 18" up to 26" including the handles and have a metal rod and bearings in the middle. quite an investment but im interested in getting one. less strain on the hands.

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ombaker Posted 12 Jul 2007 , 1:48pm
post #7 of 8

I only use a tapered end wooden rolling pin. It takes a bit to get used to if you've never used one before but I worked in a pie shop for years and that's the only one I can use now. I does a great job on fondant and if you want you can use those sizing rings (or whatever they are called).

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jenbenjr Posted 12 Jul 2007 , 3:11pm
post #8 of 8

I like my wilton rolling pin. It took a while to get used to it. I have a french rolling pin also (wooden with tapered ends), but I haven't used it. Maybe next time I will try it. I have seen Collete Peters use a silpat rolling pin when I took her class.

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