Rolling pins are still irreplaceable when it comes to hands on baking. The kinaesthetic feedback received through the pin allows you to control the thickness of the dough or icing that you are working with in a very natural way. Long wooden rolling pins are better suited to large batches of dough, whilst smaller synthetic rolling pins are ideal for working with modelling sugar paste and fondant. It always pays to keep pastry and dough scrapers nearby for any pastry work and when clearing down.
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