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lifting fondant with rolling pin
Could anyone please tell me why Paul keeps lifting his fondant with the rolling pin when he is rolling it out?
He lifts it, first to ensure that the icing is not sticking to the rolling out surface and secondly, he rotates it a quarter turn each time to ensure even thickness rolling over the whole surface of the icing. This also helps the icing to keep in a disc shape. When rolling out square or rectangular icing, he more or less starts with a rectangle shape. Rolls from the centre of the rectangle away in one direction then lifts, turns and rolls again the end which was unrolled earlier. Repeat until the icing is the required size. This gives even rolling so the icing maintains the same thickness all over. It may be necessary to occasionally put down a little icing sugar under the icing to keep it from sticking as it warms up and softens during rolling.
Thank you. It was the film where he was making the bow cake. I understood about the turning but not why he just kept picking it up and putting it down again in the same position. Now I know, thank you
Your're welcome jeanje22 🙂