How to Roll Fondant


Fondant is the new decorating standard in cake designs. Rolled fondant allows even the most unskilled home baker the chance to make professional looking cakes. Learning how to roll fondant at home takes little time to learn, and can be mastered quickly with the right preparation.

Things You'll Need

  • Fondant Vegetable Shortening Large Smooth Rolling Pin Ruler


  • Sanitize a large flat smooth surface, and then wash your hands. Marble and granite make excellent surfaces to work with because they are perfectly smooth. Dining room tables with shiny surfaces also work well. Scoop a portion of shortening about the size of a large strawberry into your hands. Rub the shortening all over your smooth work surface until every inch is covered. You will need a 20 inch by 20 inch work space.

  • Rub your hands with shortening as you would lotion. Use your greased hands to rub your rolling pin with shortening.

  • Remove only the portion of fondant that you intend to use immediately. Rolling fondant and then letting it sit out will cause the fondant to dry out. Dry fondant will crack, marring its appearance. Form the fondant into a round shape about the size of your hand. Place the fondant in the center of your work surface.

  • Place a rolling pin in the center atop the fondant round and push slowly and evenly away from yourself. Move the rolling pin in the opposite direction to stretch the fondant. Apply a smooth, even and strong pressure to the rolling pin as you push and pull.

  • Lift the fondant every few strokes with the rolling pin to ensure that the fondant is not sticking to your work surface. Re-apply shortening under the fondant in areas where you think it's sticking. Roll the fondant several inches larger than the cake you intend to cover. The fondant should be an even thickness throughout the sheet that has been rolled.

Tips & Warnings

  • Homemade Fondant is simple to make, and it's delicious.
  • Store bought fondant is usually quite flavorless.

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