How to Roll Fondant


Learn a couple different ways to roll out fondant.

In this tutorial, Serdar will show you a couple of different techniques on how to roll out fondant for covering a cake.

While not everything on this list is absolutely required, these are the things used in this tutorial video. Of course you are welcome to find alternative ways of doing things and we would love to hear if you've discovered an easier method or better tool to achieve good results. Please note that some items may be listed as sets, and it is usually recommended to have full sets, it may not be neccessary. In most cases, only one item from a set is actually used in the tutorial. Please watch the tutorial before purchasing any items to make sure you are not buying anything you don't need.
Tools & Materials
Rolling Pins Shop Online
Heavy duty 40 cm, non stick roller, pvc pipes 30/40 mm thick
Preferably with no scratches or dents.
Powder Shaker Shop Online
Preferably with small holes.
Perfection Strips Shop Online
2mm, 3mm, 4mm
Used to roll dough (fondant, pastillage etc.) to an even thickness.
Hand Towels
Ensure fibers are not loose.


  • very informative tutorial. thank you never thought of using strips to get the correct thickness

  • Hello Serdar, can you please tell me, when I have a dark blue colloured fondant, how can I remove the starch from the surface after coating the cake? Or can I use some coconat fat (like you use for pastilage) for the work surface instead of the starch?

  • Hi Mr Yener,
    Thankyou so much for the valuable information you share with us generously. However, I am new to this fondant knowledge. May i ask (it may sound silly) if the cake cover with fondant can be stored in fridge? If no, why?
    You mentioned about the material used to make the guiding strips but so sorry that i could not catch it. Can you please let me know and where to get it? I always fail to roll the fondant flat with perfect thickness consistently. Please help. Thankyou very much and God bless you.

    • Yes, fondant covered cakes keeping in the fridge is problem act because fondant is an hygroscopic material ( sensitive to humidity). The fridge is a moist environment. Bigger problem is coating COLD cake with fondant especially in rainy weather or high humidity countries. If cake is cold and the fondant covered, condensation is the main problem. Let say this way: if you take some fondant place on the table, it is not going to get wet but on a cold cake it will . You have to protect the cake as soon as covered with fondant by immediately putting  in a box and packing with cling wrap till it reaches the room temperature or placing a cover on top ( a pot) . Try that you will see the difference. ( this recommendation  is only for the cakes layered and coated with ganache not fresh cream)

  • Thank you once again Gentlemen, this may seem like basic information and practice, but it is very good to be reminded of what we already know, and presented with ideas we have not known. I am going to organize a PVC pipe for myself. The pushing looks like it would require a little less energy and power from the wrist…. I like that idea. Kind regards.

  • Hello Mr Yener

    Where can I buy this fondant in Perth, Australia?

    Many Thanks

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Member's Projects

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