Learning how to handle sugarpaste/rolled fondant comes with practice, however my practical tips may help shorten your learning curve!
- Knead the sugarpaste/icing until it is soft and pliable – for comments on the consistency of your paste, please see my blog post on ‘why does my sugarpaste crack?’
- Smear your work surface with white vegetable fat e.g. White flora or Trex. I never use icing sugar (florsocker, flormelis, tomusokeri) as it dries out the sugarpaste and can leave unwanted marks on the paste.
- Start with a ball of sugarpaste that is perfectly smooth a free of any blemishes.
- Place 5mm spacers either side of your paste. I use strip wood that I have cut to size, its available from DIY stores such as B&Q, Wickes etc
- Use a large non stick rolling pin – if you are a beginner, my advice is that it’s worth investing in one of these early on.
- Roll the paste out a little in one direction, rotate the paste 90° androll a little more, you are aiming to keep the sugarpaste in a more or less circular shape. As the circle becomes larger and thinner pick up the paste using the rolling pin rather than your hands as this prevents the sugarpaste stretching.
- If you have an air bubble in your sugarpaste, pop it as soon as you see it, by inserting a scriber needle or pin at 45°and stroke out the air, then continue to roll.
- Keep rotating the paste and rolling a little more until the rolling pin runs smoothly over the spacers.
You should now have a circle of sugarpaste of even thickness that is ready to cover your cake.
If you’d like to see me demonstrate this and are unable to come to any of my workshops, then my new ‘Wonky’ Cake DVD, which is out in May, is an option – if you’d like more details please take a look at some of my other posts!