Best Way To Roll Out Dark Colored Fondant?
Decorating By princessconsuela Updated 14 Sep 2008 , 12:03am by cylstrial
Anyone have any suggestions for what to use when I'm rolling out my black fondant? Powdered sugar and cornstarch make a huge mess when I'm trying to brush it off.
I would like to know as well... hope someone has an answer. I've tried brushing off the cornstarch with everclear, but it dried back to a powdery state. I am considering brushing or spraying the fondant with oil. I've heard of rubbing shortening on the fondant with a paper towel but when I tried this, the paper towl fibers were left behind on the fondant.
I use cocoa in a dusting puff for dark fondant instead of cornstarch when I want the dryness for rolling that. It will absorb into it better and brush off without showing.
KoryAK, I am assuming you do it this way: you put a thin layer of shortening or pam on the blue mat, roll out the fondant, then FLIP it over onto the cake, no? So wouldn't the surface of the fondanted cake now have a thin layer of greasiness that would prevent being able to smooth it? Do you just smooth it from there, without adding anything? I'm sorry, but I'm confused! 
I'm picturing the way sugarshack does it in her video, which I have tried once, and worked well for not getting the "elephant skin" on the corners, but I still had to dust with cornstarch to smooth it (as she shows in the vid).
No, I don't flip it. I just put my arms under it and move it to the cake just like you see on Ace of Cakes (lol - only other visual I can think of). As far as the fat layer, just a quick once around with the Pam, spread it out with my hand (just for a split sec) and go.
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