Rolling Out Fondant Large Cake

Not only is it a great non stick surface for rolling out your fondant but it has handy measurements for round and square cakes.

Rolling out fondant large cake.

Ice away with full confidence using the mat for icing 15cm 6 to 48cm 19 sized cakes. Use a small knife to cut away the excess icing don t cut too close to the cake. Place a cake board in the center of the rolled fondant. Http bit ly cakebossfondantsupplies more cake boss products.

Lift the icing using a rolling pin or your hands. This frosting layer helps the fondant stick to the cake and smooths out any bumps or imperfections on the cake surface so the fondant layer looks clean and smooth. If you have at least four inches all around the cake board you have rolled the fondant large enough. Both mats are 50cm x 50cm.

Loosely roll the fondant onto your rolling pin and drape it over the cake smoothing it out from the top down. Roll your sugarpaste fondant in between the 2 non stick mats. Place the cake in the refrigerator for 30 minutes to allow the buttercream to harden then roll out your fondant into a thin sheet on a flat surface dusted with powdered sugar. 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.

Buy cake boss fondant supplies. Simply place your icing onto the plain mat and place the sizing guide on top to roll out your icing to the size you need. The perfect thickness for covering a cake is about 1 8 inches in size. Keep rolling and popping until the fondant is about 1 8 of an inch thick.

Save the offcuts for decoration. Trim the fondant to fit the cake then finish decorating. If you roll any thinner the fondant will have a tendency to tear or crack as you work with it. You will also need cornstarch vegetable shortening a rolling.

Drape it over the top of the cake. In addition to the fondant you will need a cake that is covered with a layer of buttercream at least 1 4 inch thick.