Use gentle but firm pressure and take your time to ensure evenness in the rolled fondant.
Rolling out fondant for cake.
Roll the fondant around the rolling pin to transfer.
Rolled fondant can dry out quickly.
Not only is it a great non stick surface for rolling out your fondant but it has handy measurements for round and square cakes.
Transfer fondant by rolling it around the rolling pin.
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 use rolled fondant roll it out with a rolling pin on a surface coated with additional powdered sugar.
How to roll out fondant.
Use a rolling pin and roll the fondant to a thickness of about 1 4 inch thick.
The instructions above mention that the fondant is best rolled out to about to inch 0 64 to 0 95 centimeters thick.
Use cornstarch to flour the work surface and the rolling pin.
Of course if your recipe suggests a different width follow its instructions.
To cover a cake with fondant.
Store unused fondant in an airtight container.
Use a paring knife to cut away the excess.
The perfect thickness for covering a cake is about 1 8 inches in size.
Tips for working with rolled 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.
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Roll back and forth continuously to flatten the fondant.
Make a well in the center and using a wooden spoon stir in the lukewarm gelatin mixture.
Place fondant over cake and unroll it stretching it into place as necessary.
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.
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To use roll the fondant to 1 4 inch thickness using cornstarch to coat the work surface and the rolling pin.