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pattycakes55d
Frequent Member
Joined: Feb 18, 2009
Posts: 232
Location: Vancouver, BC
Birthday: Mar 24
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 Posted:
Tue May 26, 2009 5:22 pm |
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around the top edge of my cakes. Even when I try and pick it up after rolling, it would sag. I made MMF so I thought it needed more sugar. That didn't help. Thought my kitchen was too warm, I rolled it out too thick, too thin in the middle, too much shortening and nothing worked. So I bought some good fondant and the same thing happened, although not as much. This last time, with the bought fondant, it lifted better and as I put it on the cake it starting to tear at the corners immediately. I quickly put it on and then cut the excess off the bottom and held the sides to keep it from further tearing and cracking. I put some glycerin on and it seemed to help, but my fondant looked awful.
It's obviously me. I'm just extremely frustrated and have cried a few times.
Thank you for any advice you can give me. I have another cake to do for this weekend and I dread doing it. This is not how I want to feel. |
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rvercher23
Frequent Member
Joined: Aug 04, 2007
Posts: 275
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Tue May 26, 2009 8:00 pm |
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I am by no means a professional, and still have my fondant problems, but I had alot of those fondant problems when I was rolling out my fondant with powdered sugar, it was just absorbing too much sugar and would dry out. I started using just alittle cornstarch to roll out my fondant and it works so much better. If you notice your fondant getting to dry, add water and re-work it. The less you play with fondant, the better. |
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umgrzfn
Frequent Member
Joined: Apr 25, 2009
Posts: 406
Location: University of Montana....GO GRIZ!
Birthday: Sep 22
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Tue May 26, 2009 8:09 pm |
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I'm in agreement with rvercher23! If you do want to put PS on your work surface, don't kneed in so much PS Does that make sence?!  Lets all just face it...FONDANT IS A PAIN IN THE A*& SOMETIMES!!!!  |
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pattycakes55d
Frequent Member
Joined: Feb 18, 2009
Posts: 232
Location: Vancouver, BC
Birthday: Mar 24
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Tue May 26, 2009 11:19 pm |
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maybe I put too much cf on the homemade mmf
With the fondant that I purchased, I just kneaded it to get it soft and I used a light brushing of corn starch and that was it. Could it be that it is too thick and the weight of it is the cause? I also heard that the fondant needs to adhere to the buttercream, so maybe I'm doing something wrong with the buttercream.
I'm sorry I don't have a pic to post. |
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rvercher23
Frequent Member
Joined: Aug 04, 2007
Posts: 275
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Wed May 27, 2009 5:30 am |
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Weight can cause it to tear if it is too thick. When you make your mmf are you letting it rest overnight? I never used to do that, and it was always horrible to work with, but since I started using Rhondas ultimate mmf and I let it rest until the next day, it is so much easier to work with. I also spritz the cake with water to get the fondant to adhere to the cake. |
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pattycakes55d
Frequent Member
Joined: Feb 18, 2009
Posts: 232
Location: Vancouver, BC
Birthday: Mar 24
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Wed May 27, 2009 1:09 pm |
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you know what , I have almost always used the fondant that same evening. I have not heard about spritzing. Maybe there's hope yet !!!! Do you happen to know where I might find the recipe? I'm excited to try it out. Thank you for your help. |
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GayeG
Forum Addict
Joined: Dec 31, 2008
Posts: 510
Location: Jacksonville, Fl - Melting! ...
Birthday: Feb 09
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Wed May 27, 2009 1:19 pm |
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Just a warning about the "spritzing" - be VERY light with it ... more like a misting (dont ask me how I know!) Because once the MMF is made .. MMF + Water = a worse mess! The water will eat thru your fondant and you'll have more tearing than you EVER had b4!!
Good Luck! |
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rvercher23
Frequent Member
Joined: Aug 04, 2007
Posts: 275
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Wed May 27, 2009 2:21 pm |
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The recipe is in the recipes section. Yes, use only a small amount of water, just enough to get the fondant to stick to the buttercream. I only use water because after the buttercream crusts, the fondant doesnt stick to it that well. |
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chanielisalevy
Regular Member
Joined: Dec 12, 2006
Posts: 186
Location: Monsey, New York
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Wed May 27, 2009 7:04 pm |
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first of all you should knead your fondant very well, don't worry about over handling it. Sometimes I even warm it up for 10 seconds in the microwave. I roll it out on a vinyl mat (the stuff you buy on the roll for covering chairs, etc) and I use little to no sugar at all. Then cover and you should have no cracks at all. If you get a minor crack at the edges where it's pulling, use a finger to rub in a bit of crisco. good luck |
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lauritasolorzano
Regular Member
Joined: May 21, 2006
Posts: 107
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Wed May 27, 2009 8:04 pm |
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The problem that I've had with Satin Ice Fondant is that the last bucket that I opened had a really bad texture. I usually just knead a little bit, roll it and cover the cake, but this time when i was kneading it showed the elephant skin. I've never had this problem before, does anyone know how to fix it. Thanks
Laura |
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pattycakes55d
Frequent Member
Joined: Feb 18, 2009
Posts: 232
Location: Vancouver, BC
Birthday: Mar 24
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Wed May 27, 2009 10:46 pm |
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I'm going to make the fondant tonight and try it out tomorrow. Fingers' crossed. Thanks for your help. |
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Loucinda
Forum Fanatic
Joined: Jan 26, 2005
Posts: 4803
Location: Central Ohio
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Thu May 28, 2009 6:19 am |
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I always warm my fondant in the microwave for a few seconds, then knead it some. I do NOT use powdered sugar or cornstarch when rolling fondant out for a cake. I lightly grease the mat and the rolling pin with shortning - keep lifting the fondant as you roll to make sure it isn't sticking anywhere. I then lift the whole mat up to place it on the cake. Make sure you don't roll it out too big - that will cause it to tear while applying it to the cake too (too much weight hanging off the cake)
Using the shortning also ensures you don't have "dry" yucky spots on your finished cake too. |
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jeking
Frequent Member
Joined: Jul 25, 2006
Posts: 350
Location: Gainesville, Florida
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Thu May 28, 2009 7:10 am |
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We use commercial fondant, either Satin Ice or Regalice, and sometime it is too stiff. I cut off the amount I need and if it too stiff, I add a glop of buttercream and knead it until it's the right consistency.
Use VERY LITTLE cornstarch or PS.just enough to keep it from sticking. Agree that when using a mat (Joanne's fabric store...thickest clear vinyl they have) you almost don't need any.
When I am doing swags, I only roll out the fondant on a Crisco rubbed surface. Don't use any PS or CS for that.
Also, it needs to be the right thickness. Too thick = too much weight with tearing. Too thin = tearing.
Do you roll the fondant up on your rolling pin to transfer to the cake. If you're trying to lift it, that could also be a problem. |
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BakingGirl
Forum Addict
Joined: Sep 19, 2006
Posts: 1081
Location: The Caribbean
Birthday: Aug 06
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Thu May 28, 2009 7:25 am |
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I knead the fondant using a little rub of Crisco on the counter to stop it sticking. When rolling out I either use Crisco, or if the fondant is getting a little soft, corn starch. Powdered sugar is in my opinion fondant enemy no 1. |
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Loucinda
Forum Fanatic
Joined: Jan 26, 2005
Posts: 4803
Location: Central Ohio
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Thu May 28, 2009 8:12 am |
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| BakingGirl wrote: | | Powdered sugar is in my opinion fondant enemy no 1. |
I agree 100% - when I teach, some students insist on rolling it out with p/s or ps/cs mix (that is how "Duff" does it!) and they are never as nice as the ones rolled out with shortning. |
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