Instructions

1. Combine the corn starch and powdered sugar. Place in the knee high, and tie a knot in the knee-high just above the sugar mixture.

2. Dust a clean smooth surface or fondant rolling mat with the knee-high sugar ball you just made.

3. Take out a portion of fondant, and place it on the mat. Rub a small amount of shortening on your hands to prevent them from sticking to the fondant. Knead the fondant until it is smooth and pliable just like you would with bread, but also roll it and fold it. If it is too sticky, dust it with the sugar mixture. If it is too dry, add more shortening to your hands.

4. Shape the fondant into a circle or square. Dust your area again, the top of fondant and the rolling pin. Begin rolling out the fondant, picking up and turning it with each roll. Dust under the fondant each time. Roll to the thickness of one and a half nickels if the fondant will be the main icing on a cake. If you are rolling it for decorations, then roll to the thickness of a dime.

5. Lay the rolled out fondant over a cake from the top down. Lightly smooth the fondant from the top down. Poke a small hole into any air bubbles that form, then resmooth the area. Trim off excess fondant with a sharp knife.

6. Cut out shapes with cookie cutters or a sharp knife.