You have no items in your shopping cart.
Step 1) Kneading: Microwave the fondant for a few seconds until slightly softened and then continue to knead by hand on a non- stick fondant mat until extremely pliable. If the fondant seems stiff and crackly, incorporate a small amount of vegetable shortening to soften. If the fondant seems sticky, incorporate a small amount of powdered sugar. (The humidity in the kitchen will definitely effect the consistency of your fondant and starting with the correct consistency is key)
Step 2) Rolling: Lightly dust the fondant mat with powdered sugar as well as your rolling pin. Pat the fondant into a flat disc and place in the center of the mat. Roll out the fondant in one direction and then lift and turn the piece 1/4 turn to avoid sticking. Run your hands under the sheet of fondant and sprinkle some additional sugar if necessary. Continue to roll, rotating frequently and running your hand under until 1/8" thickness.
At this point, no part of the fondant should be sticking to the mat. Also, thinner fondant will be easier to manage so really make sure that it's 1/8" or so.
Step 3) Covering: Dust off any excess powdered sugar and gently place the rolling pin in the center of the fondant. Fold the top half over the pin to meet the bottom half. Keeping your thumbs on the rolling pin to steady, lift and transfer the fondant to the cake, unrolling the fondant on top. Work quickly to smooth the fondant to the sides, stretching and manipulating it as necessary to avoid wrinkling. Try to avoid making dents with your fingertips, which are difficult to remove later.
Step 4) Smoothing and Cutting: Switch to the fondant paddle and sweep across the top and sides to create a drum shape. Use a fondant wheel or craft knife to remove the excess fondant. Continue smoothing with a plastic fondant paddle.