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Hello I am quite new to cake decorating and I find that my fondant icing often sticks to my work surface. I use icing sugar but this seems to dry out the fondant quickly and even although I use a brush to brush off the sugar a coating of it stays on. I noticed Paul uses a green board and the icing never sticks! Is this a special kind of board and if so what’s it called? Any other tips about this would be appreciated! Thank you:-)

You can buy non stick boards made by Culpitt.  I got my board from www.cake-stuff.com. They’re not a cheap product, but then again, cheap is very often nasty in my books; I’d much rather pay that little bit extra for good quality.  A tip I used to use before getting my board was to smear the lightest amount of Trex onto my work surface & buff most of it back off again.  Hope this helps x

try using non stick rolling pins as they can help to roll icing out smoothley

I ‘seasoned’ my board with a little Trex at the start, so I use much less icing sugar x

Thanks for that x

Great is that the White silicon ones?

Yes a non stick rolling pin definately helps and used to use cornflour as much better than icing sugar –  but I have since discovered a great way to avoid it sticking to worksurfaces by rolling the fondant out on a sheet of greaseproof paper – cheaper and works every time!

Try http://www.surbitonart.co.uk/acatalog/Sugarcraft_Catalogue_Non_stick_boards_265.html .  Good offer.  I have always used my kitchen worksurface and icing sugar.  The trick is to keep moving the paste to make sure it isn’t stuck.  Only use a little icing sugar and add more when necessary.  I have had success rolling paste onto a ‘Trexed’ surface but only to cover a smaller cake.  They say use this method with a strong colour paste ie red, navy, black where the icing sugar would possibly be difficult to dust off.

Thanks for that I really appreciate your answer. I’m going to order a board as I think it will be worth it. Do you still need to use a little icing sugar with the board or is it ok on it’s own?