Preparing fondant

Rolling Perfect Fondant Icing Every Time: A Step-by-Step Guide

Rolling fondant icing is a skill that can elevate your cookie decorating game to new heights. Whether you're a seasoned baker or a novice in the world of cookie design, mastering the art of rolling fondant icing will enable you to create stunning and professional-looking cookie. In this blog post, we will take you through a step-by-step guide on how to roll fondant icing flawlessly.

Step 1: Gather Your Equipment

Before you start rolling fondant icing, ensure that you have all the necessary supplies within reach. You will need:

1. Fondant: We often get asked which fondant we recommend. There is a level of personal preference, but any supermarket fondant icing is great to use.

2. Rolling Pin: We recommend use a non-stick acrylic rolling pin as it stays the same temperature and doesn’t stick to your fondant.

3. Thickness Guides: 4mm thickness guides are an ideal thickness for fondant (and we use 6mm thickness guides for our cookies)

4. Work Surface: A clean, smooth surface like a silicone mat or a marble slab works best for rolling fondant.

5. Cornstarch/Corn Flour: These are used for dusting the work surface and rolling pin to prevent sticking.

Step 2: Prepare the Fondant

If using store-bought fondant, knead it with clean, dry hands until it becomes pliable.

Step 3: Dust Your Work Surface

Lightly dust your work surface with corn flour. This will prevent the fondant from sticking and make it easier to handle

Step 4: Roll Out The Fondant

Place the prepared fondant on the dusted work surface and flatten it with your hands to form a thick disc. Lay your thickness guides either side of your fondant. Start rolling the fondant using you rolling pin. Rotate the fondant periodically to prevent sticking (if required dust more corn flour onto the surface beneath your fondant). Keep rolling and rotating until your rolling pin runs smoothly across the thickness guides. The thickness guides will ensure you get the perfect thickness of fondant every single time!

Top Tips

- If you have any bubbles under the surface of your fondant you can pop them using an acupuncture needle and then running the rolling pin back over the surface.