Step 9- 12:
Dust your bench with cornflour and roll your fondant in a rectangular shape. It needs to be wide enough to account for the height of the cake( plus some excess) and long enough to wrap around the whole cake( with some excess) so do some quick measurements before you begin. Again I have used the acrylic rolling guides to ensure the fondant is the same thickness. This will give your cake a much cleaner finish. When rolling your fondant, make sure you keep it moving on the bench so it does not stick. Dust a little more cornflour if you need it. Use a long metal ruler and sharp scalpel blade to cut a straight edge along one length of the fondant. Also cut a straight edge at the top end of the fondant. It is important to make sure that before you cut your fondant it is not sticking to your workbench. You’ ll have problems when you are transferring your fondant to its wooden dowel. Use a wooden dowel or rolling pin to roll your piece of fondant up. Roll towards the end that is cut straight. When rolling the fondant keep it tight and keep the straight edge to the bottom of the dowel. Keep rolling until you have reached the end.
Step 13: Step 14: Step 15 & 16:
Pick up the dowel using one hand. I use the other hand to support the end with my finger on the bottom of the dowel.
Gently raise it up and rest the fondant roll on your workbench.
Attach the straight edge to your cake. Give it a little rub to make sure it has stuck. Then gently using the palm of your hand push the roll around the cake. Always push the roll at the bottom of the dowel, not from the top. If you push from the top you will lose control of the bottom of the fondant. When your fondant meets up at the back, use a sharp scalpel blade to remove the excess.