Rolling fondant with a pasta machine

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Permalink Reply by Dena Bryngelson on July 7, 2010 at 7:55pm

did someone say Sheeter? Ohhhh ....yeah...got to use one once...on the cake off....then I had to go home and roll by hand again. What a tease!

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Permalink Reply by Jeanne on July 7, 2010 at 8:43pm

I'd LOVE to have a sheeter... *sigh*.

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Permalink Reply by Edna De la Cruz on July 8, 2010 at 2:33am

Thanks! I love making those too. They look so delicate.

Wendy B said:

Edna - I have been watching your tutorials. The cakes on your site are beautiful! I love your shell ones!

Edna De la Cruz said:

Ah, to have a sheeter...what an awesome dream..don't wake me up..then i have to roll by hand again..lol

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Permalink Reply by Edna De la Cruz on July 8, 2010 at 2:35am

I love my pasta machine for smaller pieces. But it's too bad it's not big enough to make cakes. I think that they make life so much easier!

Gretchen Belsome said:

That is so funny Edna...... I thought the pasta machine would be great... I am going to try it again, soon.

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Permalink Reply by Karen Marie on July 15, 2010 at 8:04am

Funny how you guys were talking about sheeters.. Yesterday I was looking for sheeters on Restaurant Depot's site. They have equipment and offer a 10" sheeter for about 2 grand and a 20" one for 3 grand.....that's better than 4000....if anyone is serious here is the link (or if you want to keep dreaming for now like me).... http://www.therdstore.com/page/IFSES/CTGY/PIZZAPRESS
The other alternative is to look for restaurant equipment auctions or look for used equipment in the classifides of the newspaper. I got to use one all through school...you get so spoiled huh....

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Permalink Reply by Keegan Luvs Cake on July 17, 2010 at 4:03pm

So what's secret to rolling out the perfect thickness for fondant by hand?

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Permalink Reply by Sherry Qualls on July 17, 2010 at 4:10pm

slide on glide rings...like the ones on this wilton rolling pin

http://www.wilton.com/store/site/product.cfm?id=2C4D5B07-802D-F658-...

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Permalink Reply by Dena Bryngelson on July 17, 2010 at 11:08pm

Secret? There's a secret? A long rolling stick so that you don't get ruts in your fondant from the ends of a rolling pin? Cornstarch or powdered sugar mix to keep it from sticking to the surface? what's the secret? Just pull your pin back toward you after your roll forward, applying pressure while you do, and it will smooth it out. Make sure that it does not stick...and I mean that it's not grabbing the surface and creating friction that will make it harder to roll...it should slide easily on the surface that you are rolling on...I use cornstarch. If it's shiny and not matte...it's going to be harder to roll smooth. No secret...I swear! Just think like a sheeter....

Keegan Luvs Cake said:

So what's secret to rolling out the perfect thickness for fondant by hand?

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Permalink Reply by jeri c on July 19, 2010 at 10:21pm

I think the secret is just experience... the more you do it the easier it is to get the thickness you want. It does take some work but I am a firm believer in the Ateco mat.... would not be without it!!!

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Permalink Reply by Keegan Luvs Cake on July 24, 2010 at 12:53pm

I came across this: http://www.polymerclayexpress.com/press.html They also have a 10" pasta type roller

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Permalink Reply by jeri c on July 25, 2010 at 2:11pm

I have been looking at the polymar clay stuff too... lots of it can be used both ways!!!


Jeanne said:

I'd LOVE to have a sheeter... *sigh*.

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Permalink Reply by Bettina Dwyer on July 27, 2010 at 6:27am

If you haven't seen a sheeter at work you can see one here (albeit briefly). This is a brilliant ad for Skoda. They actually make an entire car out of cake!
http://www.youtube.com/watch?v=WhfEGKc7PLQ

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