Rolling Pins

Take your cake decorating to the next level with a high-quality, non-stick rolling pin. Perfect for smoothing out your fondant for a flawless finish.

What size of rolling pin do I need for my icing?

Rolling pins come in a wide range of sizes, and the right one for you depends on the individual bake.

If you’re rolling out a lot of icing for a large cake or multiple tiers, you’ll need a wider rolling pin to help speed up the process and achieve an even finish!

• Decorating cupcakes - 6 - 9 inch rolling pin
• Decorating a small cake - 12-inch rolling pin
• Decorating a 10”+ cake- 16 - 20 inch rolling pin

If you’re turning your cake-making into a business, the King Pin rolling pin is an investment, but for effortlessly rolling out a lot of icing, it’s a game-changer!

How can I stop my icing from sticking to my rolling pin?

Top Tips:

• Buy a polyethylene rolling pin rather than a wooden rolling pin.
• Dust a little icing sugar or cornflour over your fondant before rolling
• Dust icing sugar only on marzipan - no cornflour!

The best way to stop icing from sticking is to buy a non-stick rolling pin. These tend to be made of polyethylene, which gives your icing a nice smooth finish.

Wooden rolling pins have a nice weight to them, but they can leave textures in your fondant. If it’s a cheap quality wooden rolling pin, there is also a risk of splinters. Your icing is also much more likely to stick and tear with wood than with a polyethylene rolling pin.

How can I stop my icing from sticking to my work surface?

Browse our range of non-stick boards and rolling mats with stay fresh and grip mats, allowing you to keep your paste and area clean, free from rough surfaces. This is a great addition to your non-stick rolling pin, ensuring your paste doesn’t stick to it or the work surface.

Alternatively, sprinkle a little icing sugar on your work surface before you begin.

How can I use my rolling pin to ensure my sugarpaste is even?

To achieve a consistently even thickness when rolling out sugarpaste to cover a cake, use icing/marzipan spacers either side of your rolling pin or slip on guide rings onto the ends of the rolling pin (choose a thickness to suit the depth of the paste required) and roll until the rings touch your work surface.