Cornstarch or Powdered Sugar?
Which one do you use to roll out your fondant?
After lurking on this site for awhile and Oohing and Ahhing at all the beautiful cakes, I've decided to try my hand at making one. My head is filled with all this cake knowledge and there are so many methods, I don't know which ones to do. I'm afraid if I fail, I'll get discouraged and just move on to the next hobby.
I'm not looking to do this professionally. Just for fun 
Any input would be great appreciated.
You all are very talented!!
I personally use cornstarch, its boils down to personal preference, But for me, i have very Hot hands, i find using powdered sugar just makes them more sticky than anything!
And the great thing about cake decorating dodrill, Is that your 'failures' and 'mistakes' Are edible, so its all to easy to destroy the evidence! lol, But saying that, Your 'failures' and 'mistakes' can become some of the best methods of learning, But working at it and figuring it out that it didnt work that way, so next time, il do it this way . . And so on and so forth
Rome wasnt built in a day, It does take a little practise, But its worth a little hassle to get it right, because once you do, You'll be proud as punch
Another vote for cornstarch here. I don't like to use powdered sugar because it tends to dry out the fondant. Cornstarch is slippery, so a little goes a long way.
I'm not a big fan of the shortening method either because I still get a bit of sticking.
Try all three and see which works for you.
Quote by @%username% on %date%
%body%