1. Now itâ€™s time to roll the fondant out. If you have a large nonstick mat or cutting board without a texture, those are good options. Otherwise, just use a surface thatâ€™s large enough and that wonâ€™t mar the fondant with too much texture. If you have a nonstick rolling pin, use that as well. Making sure your workstation still has a light dusting of corn starch, begin to roll the fondant out in the approximate shape of your cake: a circle for a round cake, a rectangle for a rectangular cake, etc.
2. As Iâ€™m rolling, I like to occasionally life the fondant and rotate it 45 degrees. This ensures itâ€™s not sticking to the mat, and it also helps me roll more evenly.
3. Roll the fondant until it is the size you need. For a round 9-inch cake thatâ€™s 3 inches high, youâ€™ll need your circle to be at least 15 inches around (two 3-inch sides plus 9 inches across) but you should aim for an inch or two of flexibility on each side. So for your 9-inch cake, the optimal size will be a fondant circle about 17 inches across.
4. Once you finish rolling, your fondant will ideally have a thickness of about 1/8 inch. A little thicker is okay, but I donâ€™t like to go thinner than that, otherwise the fondant is too easy to tear or rip.
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