What do you use to roll out your MMF so it won't stick? Do you use cornstarch or powdered sugar? In either case how do you keep it from being incorporated into the MMF? For instance I made red MMF and rolled it out using cornstarch (I figured this was a safe bet, since it has no flavor). Well some of it got incorporated into the the MMF and although I was able to get most of the excess cornstarch off with a pastry brush, I still have some white spots in my red mmf. Any suggestions on how to avoid this?
I use Crisco instead of cornstartch or powdered sugar. I grease my rolling pin and the surface I am going to roll it out on. Works like a charm and I don't have to clean up all the dust off the fondant pieces.
Wow, thanks for the quick replies! I will try Crisco for the time being and look into getting a fondant roller and silicone mat for the future. Thanks again!
You may have used a little too much, mine gets like that if it's been colored red or black and I just let it air out a little bit. If you find that it's too moist, you can add a little cornstarch or even more powdered sugar into it to pull out some of the moisture. I'd work it for a little and let it get some air first though.
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