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