Rolling out sugarpaste, rolled fondant or ready to roll icing comes with practice. I am hoping that my practical tips below will help shorten your learning curve!
The best approach for rolling out sugarpaste
- Knead the sugarpaste icing until it is soft and pliable – for comments on the consistency of your paste, please see my blog post “Why does my sugarpaste crack?”
- Ideally use a large non-stick mat for rolling out. Don’t worry if you don’t have one, as smearing your work surface with white vegetable fat e.g. White flora or Trex works really well too. NOTE: These days I never use icing sugar to roll out – it tends to dry 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. You can buy these commerically or use strip wood cut to size – available from DIY stores.
- Roll the paste out a little in one direction, rotate the paste 90° and roll 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.
Practice makes perfect
Remember that, as will all things, practice and patience are key when it comes to rolling out sugarpaste perfectly.
If you’d like to see me demonstrate this technique why not come along to a demonstration or book a class? Contact me for details.