Rolling Out Fondant For Cake

When you are finished rolling your fondant if you re still waiting for your cake to finish you can prevent your fondant from drying out by covering it in a thin layer of shortening.

Rolling out fondant for cake.

How to roll out fondant. Roll back and forth continuously to flatten the fondant. Use a paring knife to cut away the excess. For large sheets to cover cakes and cupcakes and for cutting out decorations you will want to roll out a sheet about 1 4 to 1 8 inch thick.

To use rolled fondant roll it out with a rolling pin on a surface coated with additional powdered sugar. Use a rolling pin and roll the fondant to a thickness of about 1 4 inch thick. To get the right thickness you can use fondant guide rings which slide on to the end of the fondant rollers or a ruler. Store unused fondant in an airtight container.

To use roll the fondant to 1 4 inch thickness using cornstarch to coat the work surface and the rolling pin. Also as you re rolling out the fondant remember to keep turning it 180º as this will ensure it rolls evenly and forms a circular shape. To cover a cake with fondant. Of course if your recipe suggests a different width follow its instructions.

Make a well in the center and using a wooden spoon stir in the lukewarm gelatin mixture. Http bit ly cakebossfondantsupplies more cake boss products. Tips for working with rolled fondant. The instructions above mention that the fondant is best rolled out to about to inch 0 64 to 0 95 centimeters thick.

Buy cake boss fondant supplies. Transfer fondant by rolling it around the rolling pin. Roll the fondant around the rolling pin to transfer. Not only is it a great non stick surface for rolling out your fondant but it has handy measurements for round and square cakes.

Use cornstarch to flour the work surface and the rolling pin. Dust a clean pastry cloth or a smooth clean surface with cornstarch and roll the fondant with a rolling pin until it is approximately 1 4 inch thick. Mix in sugar and add more a little at a time until stickiness disappears. Use gentle but firm pressure and take your time to ensure evenness in the rolled fondant.

Place 4 cups confectioners sugar in a large bowl.