If you’ve 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’s sticking to every surface it touches, you’ve probably asked yourself this question: Can I use greaseproof paper for making fondant? As a greaseproof paper supplier who’s worked with professional bakers, home decorators, and everything in between for over a decade, I’ve heard this question hundreds of times—usually right after someone’s spent 20 minutes scraping tacky fondant off a silicone mat or a wooden countertop, muttering about wasted sugar and ruined plans. Today, I’m 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’t just a small detail—it can make or break your next fondant project. Greaseproof Paper
First, let’s get clear on what we’re actually talking about when we say “fondant” and “greaseproof paper.” Fondant, for those who don’t 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’s incredibly malleable when worked at room temperature, with a consistency similar to soft playdough, but it’s also surprisingly tacky—sticky enough to adhere to uncoated wood, unprimed plastic, and even your fingertips if you don’t dust them with cornstarch or powdered sugar. That tackiness is the root of almost every problem people have when working with fondant, and it’s where greaseproof paper comes in.
Now, greaseproof paper—sometimes called bakery paper or silicone-treated paper—isn’t just one product. It’s a category of paper that’s 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—two things that would make regular paper soggy and sticky.
So, can you use greaseproof paper for making fondant? The short answer is yes—but only if you use the right kind, and only for specific steps in the fondant-making process. Let’s start with the parts where greaseproof paper is actually ideal, because that’s where it’s become a staple in many professional bakeries I supply.
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’s 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’s tack-resistant to fondant. I’ve 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—greaseproof paper gives you a clean, stable surface to work on without worrying about the fondant picking up debris from your counter.
Another great use for greaseproof paper in fondant making is shaping and storing fondant decorations. Let’s say you’re 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’ll stick as they dry, often leaving tears or indentations. If you set them on greaseproof paper, they’ll dry evenly without sticking, and you can even move them once they’re 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—it’s the middle ground that works perfectly for keeping unused fondant fresh for weeks.
But wait—there are limits, and that’s 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—turns out, the paper used a fluorescent coating that leached into the sugar. That’s why it’s 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.
Another mistake is using greaseproof paper for steps where it’s 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’ll take a layer of frosting (and maybe fondant) with it. Greaseproof paper is non-stick, but it’s too tack-resistant for that—instead, 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—say, if you just melted down store-bought fondant to rework it—greaseproof paper can sometimes leave a slight oily residue if the silicone coating gets too hot. That’s why it’s better to let warm fondant cool to room temperature (around 70°F to 75°F) before working with it on greaseproof paper.
Now, let’s get into the science that backs this up, because it’s not just a guess from a supplier. Fondant’s 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’s silicone coating has a low surface energy—meaning it doesn’t interact strongly with the high surface energy of fondant, which is why they don’t 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’s sugar crystals to bind to the paper’s fibers, leading to sticking. That’s the key difference between regular paper and greaseproof paper: the barrier coating prevents that molecular interaction.
I’ve tested this with hundreds of bakers over the years, and here’s what I’ve found: a food-grade greaseproof paper with a 12-16 lb basis weight (that’s a measure of paper thickness, for those who don’t know) works best for fondant work. Thinner paper (under 12 lb) is too flimsy to support rolled fondant that’s 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.
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’ve seen bakers who do this go through 20+ sheets of greaseproof paper in a single wedding cake day, but it’s worth it for the clean finish—no more scraping sticky fondant off their counters, no more wasted product.
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’re 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?)—this is a common confusion. Parchment paper is actually a type of greaseproof paper that’s 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’re working in a warmer kitchen (above 75°F) because it’s more resistant to heat and won’t leave a residue.
Now, let’s 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’s 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’s rolled or shaped, and let it air dry for a few minutes before storing or using it, you won’t 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’t have to choose between performance and sustainability.
I’ve 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’s the kind of difference using the right product makes—it’s not just about convenience, it’s about profitability for small businesses and less waste overall.
If you’re a home baker just starting out with fondant, or a pro looking to streamline your process, here’s 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°F—warm 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.
Now, if you’ve been struggling with fondant sticking, or you’re looking to upgrade your supplies and reduce waste, we’ve got the high-quality food-grade greaseproof paper you need. Whether you’re 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’t transfer chemicals or leave residue. To talk through your specific needs and get a sample, get in touch with our team today.
Parchment Paper References
- Food and Drug Administration. (2023). Food Contact Substances: Silicone-Coated Paper and Film. Retrieved from FDA Food Safety Guidelines for Food Contact Materials
- 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.
- The Science of Sugar Confectionery. (2018). Royal Society of Chemistry. Chapter 7: Fondant and Gums, pp. 145-162.
- Bakery Management Association. (2022). Reducing Waste in Small Scale Cake Production: A Guide to Non-Stick Surfaces and Supplies. BMA Technical Bulletin No. 12.
Anji Lejia Paper Products Co., Ltd.
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