What equipment is needed when preparing fondant in the bakeshop?

When preparing fondant in the bakeshop, a marble slab and steel bars are essential equipment. The marble slab provides a cool surface that helps maintain the ideal temperature for working with fondant. Fondant can become overly soft and sticky if it gets too warm, making it challenging to handle. The coolness of marble counteracts this effect, allowing for smoother rolling and shaping.

Steel bars, often used for weighing down or specific shaping in pastry work, can assist in achieving the desired thickness of the fondant when rolling it out. They provide a steady and uniform pressure, ensuring that the fondant is evenly rolled without varying thickness, which is crucial for professional-looking finishes on cakes and pastries.

Other options like mixing bowls and whisk, batch oven and baking sheets, or rolling pin and cutters do play important roles in baking and pastry preparation, but they do not directly address the specific requirements for working with fondant itself.