Types of Rolled Icings Available

Use Choco pan™ instead of rolled fondant.
Choco-pan™ is an extremely versatile product that has
a shelf life of  six months, and can be frozen or
refrigerated.  It has a delicious and unique flavor,
drapes beautifully over your cakes.  If Choco-panT has
been frozen or refrigerated, it must be brought back to
room temperature before using.  When using a
microwave oven to bring Choco-panT up to room
temperature, be sure to use the low or defrost setting.
DO NOT let Choco-panT get too hot.  Overheating may
cause it to breakdown and become soft and unworkable. 

Available in 2 lbs. and 4 lbs.
Blanc (off white)
Wedding White (best for molding and sculpting)

Amount of Choco-Pan Needed
6"     1 pound
8"     1 pound, 2 ounces
10"   1 pound, 4 ounces
12"   2 pounds
14"   4 pounds

High quality fondant, just knead, roll and cover cake.  
Manufactured in America.

Available in 5 lbs. And 15 lbs.
White 
Chocolate(chocolate color)

Amount of Bakels Rolled Fondant Needed 
6"     1 pound
7"     1 1/2 pounds
8"     2 pounds
9"     2 pounds
10"   2 1/2  pounds
11"   3 pounds
12"   3 1/2 pounds

Covering A Cake with Rolled Icings

Prepare artificial cakes or cakes from cake mixes
using whole eggs to be covered with a thin
coating of  buttercream.  When icing forms a
crust, brush piping gel over buttercream.  Before 
removing the fondant from its container make
sure all utensils and counters are clean and dry.

Knead the fondant 

Roll out fondant on a table sprayed with cooking spray and dusted with 50% powdered sugar and 50% corn starch. Shift the fondant often so it does not stick to the table. Do not turn fondant over after beginning to roll it out. Roll fondant out to approximately 1/4" thickness.

*Choco-pan may be rolled thinner. Roll out 8" larger than the measured diameter of the cake. (example: for a 6" cake, roll fondant 14" wide).

Lift fondant and place gently over the cake.  *After
rolling Choco-pan, use a thin, flat
object to loosen choco-pan from the surface.
(A metal yard stick works well.)  Then slide
a clean cake board under the choco-pan
and lift.

Rub the top of the cake firmly and gently
by shifting your hands down over the
edge to the sides, rubbing in a smooth
back and forth motion, taking care not to
stretch the fondant downwards. 

Gently ease the fondant to the side of the
cake, by lifting and smoothing, taking care
to avoid creases. 

Cut off any excess at the base with a
sharp knife or a mini pizza cutter.  Be
careful not to cut too close to the cake.
 

Round out the cut bottom edge of the
fondant gently with your hand.

Crimping a Cake

If your crimper has a ring with it, adjust the
ring to the desired opening.  If it does not
have a ring, twist a rubberband over the
crimper and use it to adjust the size of the
opening.  Push the crimper into the fondant.
Hold the crimper steady while squeezing
the crimper slightly.  Continue holding
the crimper steady, and let crimper go back
into postion.  Pull the crimper from the
fondant.

Cover cake with fondant.  Any marking and 
crimping must be done immediately to avoid
cracking of the fondant.  Mark cake evenly
where you want crimping to be.

Press-on Markers

Roll out fondant on a table sprayed with cooking
spray and dusted  with 50% powdered sugar and
50% corn starch.  Shift the fondant often so it
does not stick to the table.  Do not turn fondant
over after beginning to roll it out.  Roll fondant
out to approximately 1/4" thickness. 

Using a pattern and a pizza cutter or a
sharp knife, cut out the desired shape.

Center pattern press over fondant.  Firmly roll
pizza roller over pattern press to imprint design.

Place on rolled fondant or Buttercream
cake. May leave as is or decorate.