Okay, this was really stupid.
I made a 14" fondant square cake -- 2 layers. While placing the second layer on top, it cracked about 3/4 across. I didn't think a thing about this because it doesn't matter with bc, but I'd never done this with fondant before. It took 4 batches of homemade fondant to cover the cake. Within 10 minutes of covering the cake, the crack started to show through like a giant river or gorge from one end of the cake to the other. It looked awful, and there was nothing I could do but start the whole cake over. I will be extra careful with the handling of my cakes from now on with fondant!

I am so sorry to hear that this happened. Fondant can be a wonderful thing. But it is a very picky character, too. Whatever imperfections you have with the cake will likely show through the fondant. But a little practice goes a long way with this stuff! I am sure that the next one will come out great!!! Stay positive!

Tanya

I am sorry to hear about your crack being visible. I have a layer of icing under my fondant, eg. buttercream or ganache and this is what I use to fill in the "crack or problem" and ensure the cake is smooth. Then fondant goes over the top and never a problem. Good luck!

That's the thing...I did put a layer of bc underneath Hmmm...perhaps it should have been much, much thicker??????

Sarah

hmm, that is strange. I do normally ice fairly thinly under fondant, but if covering a problem, normally slather it thickly and let it set, ganache sets quite firmly and then I lay the fondant over the top.
Did you roll the fondant out nice and thickly too? That will also help to cover problems. They are the only 2 things I would do if I had a crack....
..Sometimes cakes will be cakes! Thank goodness we get the ultimate revenge and eat them!

I don't know exactly how thick the bc was, but the fondant was at nearly 1/4 inch. It was the homemade Wilton recipe, so maybe this made a difference???

I affectionately called it my San Andreas Fault cake because it really looked like an earthquake had hit it. I didn't serve it, but it made for some interesting conversations with those helping me around the house while I did the wedding cake.

This runs a close second to the 10" I made that actually BROKE off in 2 corners when I put the fondant on. I never expected air pockets between the fondant and the cake, but that's what happened!

Sarah

I would have to start guessing for an answer now.... maybe the cakes are too light/soft for the weight of fondant? I don't think the wilton fondant would have caused the fault being visible, it should be much the same consistency as far as hiding what's below it.
I think we can only try again and fondant can be a bit hormonal, so you never know exactly what it will do next!

I think the reason the cake broke was that I made the 10" from a 14", so the sides that broke didn't have the extra support of the firmer baked sides. It worked on the next cake, but then as you say, these things can be very tempermental!