Rolling Out Fondant For Cake

Use a paring knife to cut away the excess.

Rolling out fondant for cake.

Store unused fondant in an airtight container. Use gentle but firm pressure and take your time to ensure evenness in the rolled fondant. Rolled fondant can dry out quickly. Roll the fondant around the rolling pin to transfer.

To cover a cake with fondant. The perfect thickness for covering a cake is about 1 8 inches in size. To use rolled fondant roll it out with a rolling pin on a surface coated with additional powdered sugar. How to roll out fondant.

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. Place 4 cups confectioners sugar in a large bowl. The instructions above mention that the fondant is best rolled out to about to inch 0 64 to 0 95 centimeters thick. 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. Transfer fondant by rolling it around the rolling pin. Use a rolling pin and roll the fondant to a thickness of about 1 4 inch thick. Of course if your recipe suggests a different width follow its instructions.

Place fondant over cake and unroll it stretching it into place as necessary. Tips for working with rolled fondant. 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. Make a well in the center and using a wooden spoon stir in the lukewarm gelatin mixture.

Mix in sugar and add more a little at a time until stickiness disappears. Not only is it a great non stick surface for rolling out your fondant but it has handy measurements for round and square cakes. 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. Roll back and forth continuously to flatten the fondant.

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