Thanks, everyone, for all your help and advice! I have the cake bible, I'll
try out that recipe. I have a few other fondant recipes also, from Pastry
and Wedding Cake class. I'll make a few small batches and see how they turn
out and hopefully I'll find one that I like the taste of. I wish I had
purchased the sheeter from the bakery I used to work at...an old tabletop
sheeter, one setting slipped, but I still could've worked with it! Oh well.
Thanks again! I appreciate everyone's input!

Jenn. W.

"Darrell Grainger" > wrote in message
...
> On Fri, 25 Jun 2004, Vox Humana wrote:
>
> > I make my own rolled fondant. It is pretty easy as long as you want
white.
> > I really envy bakeries that have sheeters to quickly roll the fondant
into
> > uniform sheets. I can be tricky to apply to large cakes. I find it
much
> > easier and quicker on small cakes as compared to buttercream. Rolled
> > fondant is so elegant that it looks best, in my opinion, with a minimum
of
> > adornment.
>
> A trick I use to get uniform thickness is to get metal rods from the
> hardware store. I get rods the depth of my counter. Two rods of each
> thickness (1/8", 1/4", 1/2", etc.) then use a nice heavy marble rolling
> pin.
>
> You can use wooden dowels instead of metal but over time the wood will get
> a little dented and crushed. I use the wooden dowels with my wood rolling
> pin.
>
> --
> Send e-mail to: darrell at cs dot toronto dot edu
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