how do I stop fondant sticking?
(Monroe Township, NJ)
Hi there -
I have two questions. First, when I make my marshmallow fondant and roll it out, I tend to use a lot of corn starch to prevent it from sticking. After I put it on the cake and there is a lot of corn starch on the fondant. I brush off the corn starch but it still looks dull and dusty. Is there an easier way to clean it up or to roll it out without sticking?
Second question - what is the best way to finish off corners with fondant on a square/rectangle cake?
From the editor:
Try a silicone rolling pin to prevent sticking when you're rolling out the fondant. Make sure not to flip the fondant over when rolling it out, so that you have one side that's smooth and unmarked to be your finished side on display. You can use corn starch or powdered sugar to dust the work surface - it's a matter of personal preference which you use but, either way, you shouldn't need very much to do the job. Make sure that the fondant is well chilled before rolling out. It will stick if it's warm when you start. Once you've covered your cake with the fondant, remove any excess corn starch or powdered sugar by very gently rubbing in a circular motion with the heel of your hand.
For a neat finish on corners, use two fondant smoothers. With one in each hand, smooth the top and side together, then repeat for the other faces of the cake.
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