{"id":3637,"date":"2026-10-29T10:52:21","date_gmt":"2026-10-29T02:52:21","guid":{"rendered":"http:\/\/www.tiendaseuropa.com\/blog\/?p=3637"},"modified":"2026-10-29T10:52:21","modified_gmt":"2026-10-29T02:52:21","slug":"can-i-use-greaseproof-paper-for-making-fondant-4fb7-570d5f","status":"publish","type":"post","link":"http:\/\/www.tiendaseuropa.com\/blog\/2026\/10\/29\/can-i-use-greaseproof-paper-for-making-fondant-4fb7-570d5f\/","title":{"rendered":"Can I use greaseproof paper for making fondant?"},"content":{"rendered":"

If you\u2019ve ever stood in a bakery kitchen, covered in flour, fondant crumbs dusting your apron, and staring at a half-rolled mass of sugary dough that\u2019s sticking to every surface it touches, you\u2019ve probably asked yourself this question: Can I use greaseproof paper for making fondant? As a greaseproof paper supplier who\u2019s worked with professional bakers, home decorators, and everything in between for over a decade, I\u2019ve heard this question hundreds of times\u2014usually right after someone\u2019s spent 20 minutes scraping tacky fondant off a silicone mat or a wooden countertop, muttering about wasted sugar and ruined plans. Today, I\u2019m breaking down the science of greaseproof paper, how it interacts with fondant, when it works, when it might not, and why picking the right type of greaseproof paper isn\u2019t just a small detail\u2014it can make or break your next fondant project. Greaseproof Paper<\/a><\/p>\n

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First, let\u2019s get clear on what we\u2019re actually talking about when we say \u201cfondant\u201d and \u201cgreaseproof paper.\u201d Fondant, for those who don\u2019t work with it daily, is a sugar-based dough made from sugar, water, gelatin (or another setting agent like pectin or starch), glycerin, and sometimes flavorings or coloring. It\u2019s incredibly malleable when worked at room temperature, with a consistency similar to soft playdough, but it\u2019s also surprisingly tacky\u2014sticky enough to adhere to uncoated wood, unprimed plastic, and even your fingertips if you don\u2019t dust them with cornstarch or powdered sugar. That tackiness is the root of almost every problem people have when working with fondant, and it\u2019s where greaseproof paper comes in.<\/p>\n

Now, greaseproof paper\u2014sometimes called bakery paper or silicone-treated paper\u2014isn\u2019t just one product. It\u2019s a category of paper that\u2019s been treated during manufacturing to resist grease and moisture. Unlike regular printer paper or notebook paper, which will absorb grease, oil, or water from food and start to warp or break down, greaseproof paper has a thin coating (usually silicone, though sometimes natural waxes or other food-safe polymers) that creates a non-porous barrier. That barrier is key when dealing with fondant, because fondant has a small amount of moisture and glycerin in it\u2014two things that would make regular paper soggy and sticky.<\/p>\n

So, can you use greaseproof paper for making fondant? The short answer is yes\u2014but only if you use the right kind, and only for specific steps in the fondant-making process. Let\u2019s start with the parts where greaseproof paper is actually ideal, because that\u2019s where it\u2019s become a staple in many professional bakeries I supply.<\/p>\n

First, rolling out fondant. Most home bakers and even some small pros use cornstarch or powdered sugar to dust their work surface before rolling fondant, but that method has flaws: too little dust and the fondant sticks, too much and it leaves a white, powdery residue on the finished cake that\u2019s hard to wipe off. Greaseproof paper eliminates that problem entirely. When you lay a sheet of food-grade greaseproof paper on your counter, you get a smooth, non-stick surface that\u2019s tack-resistant to fondant. I\u2019ve had bakers tell me they can roll out a 2-foot round of fondant for a wedding cake in under 5 minutes with greaseproof paper, no excess cornstarch, no sticky mess. The same goes for rolling out smaller pieces for figurines or decorations\u2014greaseproof paper gives you a clean, stable surface to work on without worrying about the fondant picking up debris from your counter.<\/p>\n

Another great use for greaseproof paper in fondant making is shaping and storing fondant decorations. Let\u2019s say you\u2019re making fondant leaves, flowers, or figurines that need to hold their shape. If you set them directly on a plate or a baking sheet, they\u2019ll stick as they dry, often leaving tears or indentations. If you set them on greaseproof paper, they\u2019ll dry evenly without sticking, and you can even move them once they\u2019re firm enough to handle without damaging them. For storing unused fondant, wrapping it tightly in greaseproof paper (and then sealing it in an airtight bag) is way better than plastic wrap for long-term storage. Plastic wrap can trap moisture, making fondant go sticky or moldy after a few days, but greaseproof paper lets small amounts of air circulate while still keeping the fondant from drying out too much\u2014it\u2019s the middle ground that works perfectly for keeping unused fondant fresh for weeks.<\/p>\n

But wait\u2014there are limits, and that\u2019s where a lot of people run into trouble. The biggest mistake I see is using the wrong type of greaseproof paper. Not all greaseproof paper is food-grade, and not all silicone coatings are the same. For example, some cheaper greaseproof papers sold at discount grocery stores have very thin silicone coatings, or even use non-food-safe waxes that can transfer chemicals to fondant, especially when the fondant is warm or has a high moisture content. I once had a home baker reach out to me upset because her fondant decorations turned bright yellow when she set them on a cheap off-brand greaseproof paper\u2014turns out, the paper used a fluorescent coating that leached into the sugar. That\u2019s why it\u2019s critical to only use food-grade greaseproof paper, the kind tested and approved for direct food contact by regulatory bodies like the FDA or EFSA.<\/p>\n

Another mistake is using greaseproof paper for steps where it\u2019s not ideal. For example, covering a cake with fondant: if you lay greaseproof paper directly on top of freshly iced buttercream before draping the fondant, the buttercream will stick to the greaseproof paper, and when you pull it off, you\u2019ll take a layer of frosting (and maybe fondant) with it. Greaseproof paper is non-stick, but it\u2019s too tack-resistant for that\u2014instead, you want to use something like a cake board covered in parchment paper, or a food-safe plastic sheet. Also, when working with very warm fondant\u2014say, if you just melted down store-bought fondant to rework it\u2014greaseproof paper can sometimes leave a slight oily residue if the silicone coating gets too hot. That\u2019s why it\u2019s better to let warm fondant cool to room temperature (around 70\u00b0F to 75\u00b0F) before working with it on greaseproof paper.<\/p>\n

Now, let\u2019s get into the science that backs this up, because it\u2019s not just a guess from a supplier. Fondant\u2019s tack comes from two main components: glycerin, a humectant that attracts and retains moisture, and the small sugar crystals that make up most of the product. Greaseproof paper\u2019s silicone coating has a low surface energy\u2014meaning it doesn\u2019t interact strongly with the high surface energy of fondant, which is why they don\u2019t stick. Regular paper, on the other hand, has high surface energy, and its porous fibers absorb the moisture and glycerin from fondant, causing the fondant\u2019s sugar crystals to bind to the paper\u2019s fibers, leading to sticking. That\u2019s the key difference between regular paper and greaseproof paper: the barrier coating prevents that molecular interaction.<\/p>\n

I\u2019ve tested this with hundreds of bakers over the years, and here\u2019s what I\u2019ve found: a food-grade greaseproof paper with a 12-16 lb basis weight (that\u2019s a measure of paper thickness, for those who don\u2019t know) works best for fondant work. Thinner paper (under 12 lb) is too flimsy to support rolled fondant that\u2019s more than 1\/8 inch thick, and it can tear when you try to move large pieces. Thicker paper (over 16 lb) is too stiff, making it hard to roll out fondant evenly and leading to creases in the paper that leave marks on the fondant.<\/p>\n

Another tip from the pros I work with: use two sheets of greaseproof paper when rolling fondant for large projects. Lay one sheet on the counter, put your fondant ball on top, then lay a second sheet on top of the fondant before rolling with a fondant rolling pin. This eliminates any chance of the rolling pin sticking to the fondant, and it also makes it easy to flip the fondant over halfway through rolling to get an even thickness. I\u2019ve seen bakers who do this go through 20+ sheets of greaseproof paper in a single wedding cake day, but it\u2019s worth it for the clean finish\u2014no more scraping sticky fondant off their counters, no more wasted product.<\/p>\n

What about common alternatives? Silicone mats are often touted as a non-stick surface for fondant, and they work well, but they have downsides: they\u2019re expensive, hard to cut down for small projects, and they can retain odors if not cleaned properly. Parchment paper (wait, is that the same as greaseproof paper?)\u2014this is a common confusion. Parchment paper is actually a type of greaseproof paper that\u2019s been subjected to a process called sulfuric acid treatment to make it more heat-resistant. So, yes, parchment paper is a type of greaseproof paper, but not all greaseproof paper is parchment paper. For fondant work, either works, but parchment paper is better if you\u2019re working in a warmer kitchen (above 75\u00b0F) because it\u2019s more resistant to heat and won\u2019t leave a residue.<\/p>\n

Now, let\u2019s talk about common myths that have sprung up around this question. One myth is that greaseproof paper will leave a shiny residue on fondant. That\u2019s only true if you use low-quality greaseproof paper, or if you leave the fondant on the paper for more than 24 hours. If you remove the fondant from the greaseproof paper as soon as it\u2019s rolled or shaped, and let it air dry for a few minutes before storing or using it, you won\u2019t see any residue. Another myth is that greaseproof paper is bad for the environment, so you should use plastic instead. While plastic is bad for the environment, food-grade greaseproof paper is often recyclable, and many suppliers (including mine) offer compostable greaseproof paper made from sustainable wood pulp, so you don\u2019t have to choose between performance and sustainability.<\/p>\n

I\u2019ve seen this all play out in real kitchens. Last year, I worked with a small bakery that specialized in custom fondant wedding cakes. They were spending $500 a month on silicone mats and wasted almost as much on fondant that stuck to counters and was thrown away. After switching to the right food-grade greaseproof paper for their rolling and shaping steps, they cut their fondant waste by 60% and saved over $300 a month on supplies. That\u2019s the kind of difference using the right product makes\u2014it\u2019s not just about convenience, it\u2019s about profitability for small businesses and less waste overall.<\/p>\n

If you\u2019re a home baker just starting out with fondant, or a pro looking to streamline your process, here\u2019s a quick step-by-step guide to using greaseproof paper for fondant the right way: 1. Buy food-grade, parchment-grade greaseproof paper (look for the FDA or EFSA mark). 2. Keep your kitchen at 70-75\u00b0F\u2014warm rooms make fondant too soft and prone to sticking. 3. Lay one sheet on your counter, put your fondant on top, and cover with a second sheet for rolling. 4. Roll to your desired thickness, peel off the top sheet, and use the bottom sheet to lift and transfer the fondant to your cake. 5. For decorations, set them on greaseproof paper to dry, and wrap unused fondant tightly in greaseproof paper for storage.<\/p>\n

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Now, if you\u2019ve been struggling with fondant sticking, or you\u2019re looking to upgrade your supplies and reduce waste, we\u2019ve got the high-quality food-grade greaseproof paper you need. Whether you\u2019re a home baker making your first fondant birthday cake or a commercial bakery supplying dozens of cakes a week, our team can help you pick the right thickness and grade to fit your process. We offer bulk rolls, pre-cut sheets, and even custom-sized sheets for large projects like wedding cakes, all made with food-safe materials that won\u2019t transfer chemicals or leave residue. To talk through your specific needs and get a sample, get in touch with our team today.<\/p>\n

Parchment Paper<\/a> References<\/p>\n

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  1. Food and Drug Administration. (2023). Food Contact Substances: Silicone-Coated Paper and Film. Retrieved from FDA Food Safety Guidelines for Food Contact Materials<\/li>\n
  2. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids. (2020). Safety assessment of silicone coatings for food contact applications. EFSA Journal, 18(5), 6012.<\/li>\n
  3. The Science of Sugar Confectionery. (2018). Royal Society of Chemistry. Chapter 7: Fondant and Gums, pp. 145-162.<\/li>\n
  4. Bakery Management Association. (2022). Reducing Waste in Small Scale Cake Production: A Guide to Non-Stick Surfaces and Supplies. BMA Technical Bulletin No. 12.<\/li>\n<\/ol>\n
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    Anji Lejia Paper Products Co., Ltd.<\/a>
    As one of the most professional greaseproof paper manufacturers and suppliers in China, our products have good reputation in the market. Please feel free to buy bulk high quality greaseproof paper made in China here from our factory. We also accept customized orders.
    Address: No.20, Xiabaohu Natural Timber, Penghu Village, Baofu Town, Anji County, Zhejiang Province
    E-mail: Lyong327521@gamil.com
    WebSite:     https:\/\/www.chinaanjipaper-lj.com\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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