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fondant emergency!!

post #1 of 10
5/12/07 at 5:54pm
Thread Starter 
I've covered my 8" square cake seven times and my fondant just will not stop tearing and cracking on the edges. What could be the problem? I'm making a gift box cake for Mother's Day and really need to get this done. I colored the fondant with Wilton's gel color but have done so in the past; I don't think that could be the problem. I just took new fondant and did not tint it or do anything to it, I rolled it out and placed it on the cake, no problem, no cracking or tearing. However, I want to use the fondant that I've already tinted. What can I do to stop this problem?

Thanks a heap,
Cynita
Trust in the LORD with all of your heart and lean not into your own understanding but in all your ways acknowledge HIM and HE will direct your hands to create the perfect cake.
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Trust in the LORD with all of your heart and lean not into your own understanding but in all your ways acknowledge HIM and HE will direct your hands to create the perfect cake.
Reply
post #2 of 10
5/12/07 at 6:03pm
I had the same problem last week. If your piece is too large, the weight might be pulling it down and ripping it. If your using MMF, try warming it up, that often helps me avoid rips.

Good Luck!
It's all fun and games until someone eats your cake!
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It's all fun and games until someone eats your cake!
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post #3 of 10
5/12/07 at 6:06pm
What color did you tint it? I've had issues with darker colors tearing up a lot.
Nathan born - 08.14.01
married Chris - 10.17.05
Audrey born - 05.14.08

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Nathan born - 08.14.01
married Chris - 10.17.05
Audrey born - 05.14.08

[url=http://www.TickerFactory.com/]
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post #4 of 10
5/12/07 at 6:07pm
How fresh is your fondant? Is it homemade or store bought? It sounds like it has gotten too much ps in it. And any stretching will tear apart. Also how sharp are your corners? They need to be rounded not sharp. Try adding some more shortening. It should give it some more stretchability.
Debi Ashwood
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Debi Ashwood
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post #5 of 10
5/12/07 at 6:19pm
Thread Starter 
I tinted it teal and the fondant was from a new bucket, just opened and received it from Decopac on Thursday. It's actually Satin Ice.

Cynita
Trust in the LORD with all of your heart and lean not into your own understanding but in all your ways acknowledge HIM and HE will direct your hands to create the perfect cake.
Reply
Trust in the LORD with all of your heart and lean not into your own understanding but in all your ways acknowledge HIM and HE will direct your hands to create the perfect cake.
Reply
post #6 of 10
5/12/07 at 6:25pm
Thread Starter 
Doescakestoo, you said that I may have gotten too much ps in it, what is ps? Also, I've added more shortening and that just seems to make it really soft and easier to tear, then I add powdered sugar hoping that does the trick but when I put it on the cake it rips again.
Cynita
Trust in the LORD with all of your heart and lean not into your own understanding but in all your ways acknowledge HIM and HE will direct your hands to create the perfect cake.
Reply
Trust in the LORD with all of your heart and lean not into your own understanding but in all your ways acknowledge HIM and HE will direct your hands to create the perfect cake.
Reply
post #7 of 10
5/12/07 at 6:34pm
PS is powdered sugar. I've never used satin ice, so I'm afraid I can't really help you out. Good luck!
Nathan born - 08.14.01
married Chris - 10.17.05
Audrey born - 05.14.08

[url=http://www.TickerFactory.com/]
[img:ff43dad47b]http://tickers.TickerFactory.com/ezt/d/4;10716;3/st/20071017/e/our+second+anniversary%21%21%21/k/8b55/event.png[/img:ff43dad4
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Nathan born - 08.14.01
married Chris - 10.17.05
Audrey born - 05.14.08

[url=http://www.TickerFactory.com/]
[img:ff43dad47b]http://tickers.TickerFactory.com/ezt/d/4;10716;3/st/20071017/e/our+second+anniversary%21%21%21/k/8b55/event.png[/img:ff43dad4
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post #8 of 10
5/12/07 at 6:39pm
Thread Starter 
Thanks, Candy
Trust in the LORD with all of your heart and lean not into your own understanding but in all your ways acknowledge HIM and HE will direct your hands to create the perfect cake.
Reply
Trust in the LORD with all of your heart and lean not into your own understanding but in all your ways acknowledge HIM and HE will direct your hands to create the perfect cake.
Reply
post #9 of 10
5/12/07 at 7:15pm
I use Satin Ice and have not had problems with tearing. Are you rolling it thick enough (I do mine at approx 1/4" thick)? Is your buttercream underneath soft that it drags the fondant down, causing it to tear? If so, try refrigerating for a few minutes to harden the icing before applying the fondant.
miriel
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miriel
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post #10 of 10
5/12/07 at 8:33pm
Thread Starter 
Ok, Miriel, I'm about to try it again and I'll try it that way. Thanks
Trust in the LORD with all of your heart and lean not into your own understanding but in all your ways acknowledge HIM and HE will direct your hands to create the perfect cake.
Reply
Trust in the LORD with all of your heart and lean not into your own understanding but in all your ways acknowledge HIM and HE will direct your hands to create the perfect cake.
Reply
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