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Rolling out fondant and placing it on the cake is not that difficult. Baking expert Cynthia Barcomi shows you how to pull the sugar mass over your cake without cracks or bumps. To roll out fondant perfectly, Cynthia uses a smooth, clean rolling pin and places the fondant on a work surface that is also as smooth and clean as possible. Thin pieces of wood in different thicknesses are also suitable for rolling out the fondant and you place them vertically on the work surface. They serve as a guide for the rolling pin and help to roll out the fondant to an even thickness. At the beginning, you also sprinkle some starch on the work surface to prevent the fondant from sticking when you roll it out. Rolling out always works the same way: you roll from top to bottom and then turn the fondant 90 degrees. If bubbles form, you should prick them with a small stick. Cynthia shows you more helpful tips in the video and we hope you have fun trying it out! To the video article: https://www.chefkoch.de/video/artikel... You can find more great recipes at https://www.chefkoch.de/?aid=5005627c. Good luck and bon appetit, Chefkoch! Follow Chefkoch on: Facebook: / chefkoch.de Instagram: / chefkoch.de Pinterest: https://www.pinterest.de/chefkochde/ Twitter: / chefkochde Subscribe to Chefkoch on YouTube - https://bit.ly/1MsgqYv