20" Rolling Pin Guide Rings
In Stock (ships in 1-2 business days)
You Might Also Like
This easy-to-use tool is the perfect way to add beautiful textured fondant ribbons, stripes and bows to your cake. Just choose the cutting and embossing wheel designs you want, slide the washer, core, wheels and spacers on the roller handle, and roll on top of your fondant. We suggest brushing the assembled roller with shortening for easy release. The perfectly cut ribbon strips are ready to place right on your cake! Produces ribbon widths from 1/4 in. to 3 3/4 in. when combining spacers.
Roll out fondant evenly, at the perfect thickness for easy cutting and shaping, with this non-stick roller. Roll to the perfect 1/8 in. height used for cutting many fondant decorations, using the slide-on guide rings. This rolling pin is easy to handle—just the right size for preparing small amounts of fondant to place on your cake. Perfect for use with Fondant Multi Packs and Cut-Outs™!
9 x 1 in. diameter
Essential tool for shaping and smoothing rolled fondant on your cake. Works great on top, edges and sides! Shapes fondant to sides of cake so that no puffed areas appear. Trim off excess with a sharp knife.
For precise measuring, rolling and cutting of fondant or dough. Pre-marked circles for exact sizing. Square grid helps you cut precise strips. Non-stick surface for easy release.
Its extra-wide, smooth design is perfect for covering cakes with rolled fondant. The non-stick surface makes handling large pieces of fondant easy; just dust the surface with confectioner's sugar and roll out fondant to the size you need, then use the 20 Inch Fondant Roller to lift the fondant from your work surface to the cake.
Ideas With This Product
Three diamond-shaped tiers topped by a mortarboard cake baked in our Mini Wonder Mold Pan. The colorful cake side candy accents are molded in the Graduation Lollipop Mold.
What an ingenious idea, to decorate a cake bouncing with buttons, ribbon and rick-rack shapes molded in our Fabric Designs Gum Paste and Fondant Mold.
Who will be biting whom this Halloween?!! Create this luscious vampire-inspired cake using our 4-Pc. Oval Pan Set and White Ready-To-Use Rolled Fondant.
Dimensional royal icing poinsettias form an elegant wreath around the sophisticated snowy white fondant-covered two-tiered cake. Delicate buttercream icing bead borders surround both cake tiers while simple dots of icing decorate the top half of each cake tier.
Add the burlap textured fondant details on this cake easily by using the Wilton Burlap Pattern Roller to imprint pattern. By blending burlap with metallic touches of bronze, it creates a glamorous one-of-a-kind tiered cake perfect for a wedding or anniversary.
Santa and his elves are sitting pretty as they finish off the gifts for this season! The dimensional figures are created by decorating our Globe Pillar Sets with dazzling details in fondant.
The sunny peach color of this fondant-covered cake creates a warm feeling at any celebration. It?s easy to cut the graduated fondant circles using the Wilton Round Double Cut-Outs Set, which includes straight- and crinkle-sided metal cutters in six sizes.
Get a taste of the 1960s spirit of peace, love and art! This cake uses Color Mist? Food Color Spray to create a groovy tye-dye effect on the cake, making it look like it just came from the 1969 Woodstock Music Festival!
Imagine how round your Christmas guests? eyes will be when they see this gorgeous metallic-colored cake on your dessert table. With a Christmas tree pattern and silver Color Mist food color spray, you can easily achieve this elegant cake.
Pretty flowers and leaves, winding branches and sweet bluebirds create a charming nature scene on this amazing fondant cake. Use the Nature Fondant and Gum Paste mold to make all the beautifully detailed fondant accents.
The rainbow goes round and round on this lively fondant cake. Large and small circle cut-outs are decorated with colorful dots that bring excitement to any celebration. Learn how to make fondant cutouts in The Wilton Method of Cake Decorating Course 3.