Rolling Out Fondant For Cake

Use a rolling pin and roll the fondant to a thickness of about 1 4 inch thick.

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. To get the right thickness you can use fondant guide rings which slide on to the end of the fondant rollers or a ruler. To cover a cake with fondant. 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.

Not only is it a great non stick surface for rolling out your fondant but it has handy measurements for round and square cakes. Of course if your recipe suggests a different width follow its instructions. 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. Buy cake boss fondant supplies.

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. To use rolled fondant roll it out with a rolling pin on a surface coated with additional powdered sugar. Make a well in the center and using a wooden spoon stir in the lukewarm gelatin mixture. Store unused fondant in an airtight container.

Place fondant over cake and unroll it stretching it into place as necessary. Tips for working with rolled fondant. Use cornstarch to flour the work surface and the rolling pin. Rolled fondant can dry out quickly.

The perfect thickness for covering a cake is about 1 8 inches in size. How to roll out fondant. Roll back and forth continuously to flatten the fondant. Place 4 cups confectioners sugar in a large bowl.

Transfer fondant by rolling it around the rolling pin. Mix in sugar and add more a little at a time until stickiness disappears. The instructions above mention that the fondant is best rolled out to about to inch 0 64 to 0 95 centimeters thick. Roll the fondant around the rolling pin to transfer.

Use gentle but firm pressure and take your time to ensure evenness in the rolled fondant.