Rolling Out Fondant With Crisco
Decorating By corpsequeen Updated 28 Feb 2011 , 10:08pm by JerryCakes
I taught myself everything I know when it comes to decorating and even though I've only ever seen people roll out fondant with powdered sugar/cornstarch. I personally grease my table,hands, and rolling pin with crisco when rolling out my fondant and it has always worked beautifully for me! When I use powdered sugar/cornstarch is drys out my fondant and often makes it crack. Am I the only weirdo who does it this way?? Lol.
No your not a weirdo I prefer the Crisco as well. I use the PS/CS once I get the fondant on the cake to keep the smoother from sticking.
This is a comfort 
I really thought I was strange for doing it this way when everyone else seemed to do it the other way! I just couldn't help but wonder if it works so well for me why doesn't anyone else do it? 
I have a kinda dumb question. I too have watched but never covered a cake in fondant.
I am going to try it in the next couple of days. My question is, do you use the ps/cs or crisco
to keep it from sticking when rolling it out and is that the only reason? I have been rolling
out fondant for flowers, etc. and it doesn't seem to stick, so do I need to use anything
like the crisco or other stuff?
Thank you.
Using veg fat has never worked for me! I've always used cornflour!
CP x
I do both. I use veg shortening on my hands and anything wooden but icing sugar on everything else. I find that using the shortening on my hands helps to keep the food colouring from sticking to me
Thank you very much. That really makes sense about rolling it out then finding
it stuck in the middle. I appreciate your ideas. Have a nice day!
I have a kinda dumb question. I too have watched but never covered a cake in fondant.
I am going to try it in the next couple of days. My question is, do you use the ps/cs or crisco
to keep it from sticking when rolling it out and is that the only reason? I have been rolling
out fondant for flowers, etc. and it doesn't seem to stick, so do I need to use anything
like the crisco or other stuff?
Thank you.
Deffinitly try both ways several times to see what works best for you!
i used to use crisco too! i stopped only bc it was a pain cleaning up =/ one wipe and all the corn starch is gone for me! (no greasy feeling left on mat/counter)
Thank you all. I was wondering about cleaning up the Crisco and I was also
wondering if it left the fondant greasy feeling or tasting. I would guess that
it leaves the fondant kind of shiny too?
Thank you all. I was wondering about cleaning up the Crisco and I was also
wondering if it left the fondant greasy feeling or tasting. I would guess that
it leaves the fondant kind of shiny too?
Clean up is a breeze for me because I use packing tape to tape wax paper down on my table. I work on top of that so all I have to do to clean up is peel it off and toss it! No one has ever told me my fondant tasted greasy or anything to that effect! And the fondant is a little shiney at first if you use alot but it dries and the fondant looks normal.
Thank you all. I was wondering about cleaning up the Crisco and I was also
wondering if it left the fondant greasy feeling or tasting. I would guess that
it leaves the fondant kind of shiny too?
I use such small amount of crisco that there's nothing to clean up. I wipe the counter with a cleaning wipe, rinse with a damp paper towel, and go.
No, it doesn't leave the fondant greasy, shiny, or add any taste. Ideally, you shouldn't be turning your fondant over, so the majority of crisco is on the back side next to the icing on the cake.
If you look at my photos, ALL of the fondant covered cakes were rolled out on crisco.
Rae
I never use powdered sugar as it makes the fondant gritty. I like my fondant very smooth and silky with a perfect finish. If I use Satin Ice which is a little tougher and tends to tear, I roll with only shortening, and I actually do flip my fondant over at least once so that both sides are coated in a very thin film of shortening and therefore ensures that the fondant stays soft and subtle with no elephant skin. If I use my homemade fondant, which is softer to begin with, I roll with cornstarch which gives the fondant a really silky smooth finish. I learned that from Planet Cake and it has worked well for me.
I used to use Crisco because I had same problem with ps and cs I live in a dry climate and so I think maybe that has something to do about it. I just bought The Mat about a month ago and I LOVE it! no mess and perfectly rolled fondant. Got mine on ebay for 15.00 worth every penny and then some!
Thank you all. I was going to by The Mat directly from Sweetwise but didn't want to
pay th shipping. Guess I should have since I ordered an Ateco mat instead and still
paid the shipping.
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