Buy cake boss fondant supplies.
Rolling out fondant large cake.
Simply place your icing onto the plain mat and place the sizing guide on top to roll out your icing to the size you need.
Place the cake in the refrigerator for 30 minutes to allow the buttercream to harden then roll out your fondant into a thin sheet on a flat surface dusted with powdered sugar.
To get the right thickness you can use fondant guide rings which slide on to the end of the fondant rollers or a ruler.
Save the offcuts for decoration.
Drape it over the top of the cake.
Place a cake board in the center of the rolled fondant.
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You will also need cornstarch vegetable shortening a rolling.
Use a small knife to cut away the excess icing don t cut too close to the cake.
In addition to the fondant you will need a cake that is covered with a layer of buttercream at least 1 4 inch thick.
Trim the fondant to fit the cake then finish decorating.
When you are finished rolling your fondant if you re still waiting for your cake to finish you can prevent your fondant from drying out by covering it in a thin layer of shortening.
If you roll any thinner the fondant will have a tendency to tear or crack as you work with it.
If you have at least four inches all around the cake board you have rolled the fondant large enough.
The perfect thickness for covering a cake is about 1 8 inches in size.
Both mats are 50cm x 50cm.
If you re trying to roll your fondant into a large circular shape to cover a large cake try turning the circle every few rolls.
Roll your sugarpaste fondant in between the 2 non stick mats.
Smooth the fondant using cake smoothers pushing out any air bubbles and creases starting on the top then working down the sides.
This frosting layer helps the fondant stick to the cake and smooths out any bumps or imperfections on the cake surface so the fondant layer looks clean and smooth.
Lift the icing using a rolling pin or your hands.
Keep rolling and popping until the fondant is about 1 8 of an inch thick.