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 .