Rolling Fondant:
How to use fondant for your Royal Cakes
Remove the cured fondant from the plastic and
knead for several minutes to warm the fondant until it is pliable and
smooth. You probably won’t need any vegetable shortening on the rolling
surface for this kneading, however
if it starts to stick use a little shortening on the rolling surface and your hands.
If the fondant is stiff and difficult to knead, microwave for about 15
seconds to warm it up. If the fondant seems too dry you can knead a
small amount of vegetable shortening in, or if it seems too sticky knead
a small amount of powdered sugar or cornstarch in. Tint with food
coloring if desired.
Once the fondant is thoroughly kneaded, wrap in plastic to keep it from drying out while you put the second crumb coat on the cake and before rolling the fondant. Fondant dries quickly, so always keep the fondant you are working with and any excess unused fondant well-wrapped in plastic to keep it from drying out.Roll the fondant on a clean and smooth counter top, marble board, pastry board, or pastry mat. I use a large sized nonstick pastry mat.
If necessary to prevent sticking, you can dust the rolling pin very lightly, but try to keep the top of the fondant as clean and free of other ingredients as possible.
Once you start rolling the fondant, don’t flip the fondant over; once you start rolling, the bottom will never be as smooth and perfect as the top due to any imperfections in you rolling surface and the dusting mixture. Instead, just frequently lift the fondant and give it about a quarter turn to make sure it is not sticking.Because fondant is heavy, if it is rolled too thick (more than ¼ inch) the weight of any excess fondant before trimming can pull the fondant from the top of the cake causing tears or cracks.
Fondant dries out quickly. Once the fondant is rolled, don’t let it sit, immediately place and smooth on the cake before it has a chance to dry out and harden.
Copyrighted by Royal Cakes Decor
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