I finally got a fondant sheeter and I need help. I can't seem to get the fondant to roll through without getting stuck to the rollers and when I have the white guard on my fondant drops under the guard.
I have using with my sweetwise mat but its getting a ton of wrinkles on it and its leaving impressions on my fondant. I always see them used on the tv shows and I can't seem to get mine to work like that.
I need help and any tips that anyone can give me.
I got a pasta machine and have the same problem. I hope somebody out there has a useful suggestion or two!
I have a pasta machine and I have found that I have to grease up my hands, roll the gum paste or fondant a few seconds and the put it through the pasta machine. Works really well and I have had it stick less to each other. Before I lay it out to cut I overdust the surface and also the top of the paste or fondant. Has worked for me.
Edna, what kind of grease - Crisco? My problem is that it sticks to the rollers.
Take shortening and a paper towel and grease the rollers.(while machine is off)
I mention the thickness of the fondant, because I have many students that have
tried to pass a thick piece of fondant through the sheeter and it will stick to the rollers.
So make sure the thicknes of the fondant is not too thick for the space you have
in between the rollers. Either roll the fondant thiner or leave more space between
the rollers and then start moving to a higher number.
Edna 
Edna, what number do you normally roll your fondant out to on your sheeter. I think I may be rolling mine out to thin and thats why my cakes keep looking lumpy inder the fondant even though the buttercream is smooth.
I use the one I used when I went to Challenge. I can't remember the number I used to be quite
honest. But I love the machine. If your cake is looking too lumpy it could be that is too thin or that your
finish underneath the fondant is not smooth.
Do you use buttercream underneath the fondant?
Edna
Thanks for the info, Edna. I'll take your advice and see if it doesn't work better. My pasta machine is manual, which makes it a little harder, but I think my basic problem is that I leave my fondant too thick when I put it in the rollers. Unfortunately, I won't have a chance to try this for a while, because I'm going out of town for about a month, but I'll take a stab at it as soon as I get back.
Edna, I do use buttercream under my fondant and I have watched your videos and i can't seem to get a complete smooth finish cake.
I believe I use the same sheeter that they use as well its a somerset.
Thanks for the info, Edna. I'll take your advice and see if it doesn't work better. My pasta machine is manual, which makes it a little harder, but I think my basic problem is that I leave my fondant too thick when I put it in the rollers. Unfortunately, I won't have a chance to try this for a while, because I'm going out of town for about a month, but I'll take a stab at it as soon as I get back.
The majority of the time the problem comes from leaving the fondant or gumpaste too thick for the rollers.
Edna
Edna, I do use buttercream under my fondant and I have watched your videos and i can't seem to get a complete smooth finish cake.
I believe I use the same sheeter that they use as well its a somerset.
Keep practicing..learning to do a smooth buttercream its something that need practice, it wont happen overnight. It's like learning to write. But once you learn, you never forget!
Edna
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