Rolling Out Fondant Large Cake

Both mats are 50cm x 50cm.

Rolling out fondant large cake.

Smooth the fondant using cake smoothers pushing out any air bubbles and creases starting on the top then working down the sides. 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. Keep rolling and popping until the fondant is about 1 8 of an inch thick. 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.

Trim the fondant to fit the cake then finish decorating. Place a cake board in the center of the rolled fondant. The perfect thickness for covering a cake is about 1 8 inches in size. 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. If you have at least four inches all around the cake board you have rolled the fondant large enough. If you roll any thinner the fondant will have a tendency to tear or crack as you work with it. If you re trying to roll your fondant into a large circular shape to cover a large cake try turning the circle every few rolls.

Ice away with full confidence using the mat for icing 15cm 6 to 48cm 19 sized cakes. Save the offcuts for decoration. Loosely roll the fondant onto your rolling pin and drape it over the cake smoothing it out from the top down. Drape it over the top of the cake.

Http bit ly cakebossfondantsupplies more cake boss products. You will also need cornstarch vegetable shortening a rolling. Roll your sugarpaste fondant in between the 2 non stick mats. Use a small knife to cut away the excess icing don t cut too close to the 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. Lift the icing using a rolling pin or your hands.