Cornflour or cornstarch, as it's known in the USA, can be used as an alternative to icing sugar for rolling out your icing, fondant or sugarpaste; however, for best results, only use it on light or pastel colours.
Cornflour/cornstarch should not be used for rolling out dark-coloured icing fondant or sugarpaste such as red, black, blue etc.; this is because the cornflour/cornstarch does not absorb into the icing and will leave a dusty residue that will not come off and ultimately may ruin your final design.
Warning: Do not use cornflour to dust your work surface when you are rolling out the marzipan; this is because it reacts with the cornflour and will make a horrible mess; as a rule of thumb for Marzipan, always dust your work surface with icing sugar.
Cornflour/cornstarch should not be used for rolling out dark-coloured icing fondant or sugarpaste such as red, black, blue etc.; this is because the cornflour/cornstarch does not absorb into the icing and will leave a dusty residue that will not come off and ultimately may ruin your final design.
Warning: Do not use cornflour to dust your work surface when you are rolling out the marzipan; this is because it reacts with the cornflour and will make a horrible mess; as a rule of thumb for Marzipan, always dust your work surface with icing sugar.
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