I just received a pasta roller for Christmas - and I have been trying to roll my fondant in it - they are medal rollers and it won't grip the fondant at all. Does anyone have a medal roller and is there a trick to it? Or is there another kind of pasta roller that is recommended for cake decorating???
You have to hand roll it first to about 1/4", then start rolling it through the pasta roller. Start on the thickest first then go down number by number until it is the thickness you are looking for. If the fondant is sticky put some PS or CS on it first - both sides.