Using Chocolate Fondant

Decorating By lynn22 Updated 13 Sep 2006 , 6:34pm by KHalstead

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lynn22 Posted 13 Sep 2006 , 6:06pm
post #1 of 5

I just started using chocolate fondant, and I was wondering if anyone knows if you can dust your rolling surface with cocoa instead of 10X sugar to prevent sticking? The sugar just shows up so much on the dark fondant, and even after smoothing with my hands it kind of leaves a dull area on the shiny choc. surface. I just don't know if it'll prevent the fondant from sticking or change the fondant in anyway? I'd love some advice! Thanks in advance icon_biggrin.gif

4 replies
JoAnnB Cake Central Cake Decorator Profile
JoAnnB Posted 13 Sep 2006 , 6:08pm
post #2 of 5

I rolled it out on a plastic sheet, so it didn't require any additional sugar. you can use the plastic to transfer it onto the cake.

You probably could use cocoa, but it would probably dull the surface, too.

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chelleb1974 Posted 13 Sep 2006 , 6:22pm
post #3 of 5

I, too, tried using powedered sugar or cornstarch when rolling out fondant and found that it dried the fondant out too much. Then I used crisco and liked working with it. I have have since found out that if you roll the fondant out on a silpat (silicone mat) it will not stick to the mat. I purchased a large one (I think 24x36) for about $40 on-line and it is sooooo worth it!!! I was convinced the first time I used it!! No more crisco or powdered sugar for me!

~Chelle

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Rexy Posted 13 Sep 2006 , 6:28pm
post #4 of 5

I've used cocoa before, just be careful not to use too much, it will dry out faster. I do use a piece of plastic I got at Walmart. It was a left over piece and only paid a few dollars for it. I highly recommend it!

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KHalstead Posted 13 Sep 2006 , 6:34pm
post #5 of 5

just use shortening.......works like a charm and doesn't leave any kind of colored residue..........it actually gives it a really pretty sheen!

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