Welcome to the Cake Decorators Q&A

Hi trevorcrawford

Many people do use cornflour for rolling out but it can cause fermentation problems especially with marzipan.
Thought the information here http://www.soniasworldofcakes.co.uk/faq/question2-can-i-use-cornflour-cornstarch-for-rolling-out-my-sugarpaste-as-it-seems-smoother-than-icing-sugar/ might be helpful.

I’ve just converted to using cornflour as I find the icing rolls out better and doesn’t stick. However, when covering fruit cakes always use icing sugar due to risk of fermentation.

Thank you for the prompt replies, i find it good for sugar paste but am glad i asked the question as i didnt realise there may be a problem with fruit cakes. I will read the link you put up MIWL, Helpful for us novice bakers and decorators to have a good venue for questions. 🙂

Hi, when I use corn flour I always manage to end up with marks on my icing which are unsightly. I have tried using alcohol and tissue to remove but it never works. Can any one suggest what I might be doing wrong?
Thanks
🙂

Hi clan

Corn flour won’t dissolve away in the same way as icing sugar so best not to make it damp, If you find using flour better than icing sugar I would suggest using just enough to prevent the sugar paste from sticking. Also make sure there are no little lumps in it which could form small hard balls in the icing. Wipe down the rolling pin as you go along. You can also use a small ball of sugar paste to smooth your iced cake which should pick up some of the marks. Corn flour can also have fermentation reactions with icing and also with marzipan.