I own the Wilton roller for fondant, that works for me, I also own the bakers style silpin, works great as well. Now for getting it on the cake, I cover my right arm with saran wrap (only use from the elbow down to my extended hand) and then dust it with confectioners sugar and corn starch, then place it on my arm and that way I move it towards the cake and cover. If it is a cake larger than 14", I make my DH do it, same thing, arm covered in saran wrap, since he has much longer arms, this works like a charm and he knows exactly what to do as well... I guess that helps too. I always help him though.
HTH.
I have a wooden rolling pin that I got made by a friend who owned a joinery factory. It is about 24" in length. It has handles at the ends just like an ordinary rolling pin. He made my smoothers as well. I find it great for rolling out icing especially for large cakes. The last big one was a 14". I roll it out on my work bench then place the rolling pin near the top edge and lift the fondant over the rolling pin for about 6" and then lift the fondant carefully and place the bottom edge to bottom of the cake and place it gently across the cake and down the other side flipping it off the rolling pin. You have to make sure it is not rolled too thin as that is when you get rips. I smooth the top first so there are no air bubbles and then finish the rest off. I would be lost without it.
I own the Wilton large pin and mat set. After rolling the fondant out on the mat, I use the mat to flip the fondant onto the cake.
i was searching for rolling pin information and came across this..
Am I the only one who has problems with the wilton pin? i guess I need handles
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