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Cracked fondant

post #1 of 13
Thread Starter 
When drapping fondant over cake.... How do you avoid the cracks? Thanks so much.
post #2 of 13
Make sure you have kneaded it well, give it a rest and treat it tenderly. I try to massage the cracks gently joinng them together, push the fondant up from the bottom. If still there try with another small piece of fondant and gently rub a small amount of royal icing into the cracks. It takes time but it works.

Good luck
I have this theory that chocolate slows down the aging process. It may not be true, but do I dare take the chance?
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I have this theory that chocolate slows down the aging process. It may not be true, but do I dare take the chance?
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post #3 of 13
I roll my fondant on a large piece of vinyl that I bought at the fabric store then flip it onto the cake and peel the vinyl off. Be sure to dust it the vinyl with powdered sugar/cornstarch mixture so it doesn't stick and roll it large enough to cover the cake. Haven't had a problem with it tearing since I started doing it this way. HTH
A balanced diet is chocolate in both hands!
Glenda
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A balanced diet is chocolate in both hands!
Glenda
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post #4 of 13
Thanks for that tip. Can you say what kind fondant do you use and is that works also for big cakes as 12 inches or 14.
post #5 of 13
I use pettinice, it's easy to work with, taste good, and I can get it locally so I don't have to pay shipping
A balanced diet is chocolate in both hands!
Glenda
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A balanced diet is chocolate in both hands!
Glenda
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post #6 of 13
What store? Do you think they have any in chicagoland?
'Your good friend has just taken a piece of cake out of the garbage and eaten it. You will probably need this information when you check me into the Betty Crocker Clinic.' Miranda from Sex and the City
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'Your good friend has just taken a piece of cake out of the garbage and eaten it. You will probably need this information when you check me into the Betty Crocker Clinic.' Miranda from Sex and the City
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post #7 of 13
I find that when I roll my fondant too thin or if it is too dry that it cracks.
When it is nice and soft and I haven't rolled it thick enough it is fine.
I'm so obsessed, I decorate in my dreams!
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I'm so obsessed, I decorate in my dreams!
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post #8 of 13
I buy mine at a local cake supply store. Do a google search on the internet for cake supplies in Chicago and you might find something locally.
A balanced diet is chocolate in both hands!
Glenda
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A balanced diet is chocolate in both hands!
Glenda
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post #9 of 13
it also helps to have shortening on your hands as you are working with the fondant
You shall eat the fruit of the labor of your hands: you shall be happy, and it shall be well with you.
Psalms 128:2
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You shall eat the fruit of the labor of your hands: you shall be happy, and it shall be well with you.
Psalms 128:2
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post #10 of 13
I also use Pettinice Icing but add gum trag 225g icing to 1 teaspoon gum trag. It gives it elasticity and is easier to work with and doesn't crack as easy. It also dries hard. Have a look on my website and you will see the drapes I have made. Briarview
post #11 of 13
I always soften my fondant in the microwave for a few seconds and roll with shortening.

Stephanie
Beggin for Cake
www.begginforcake.com
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Beggin for Cake
www.begginforcake.com
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post #12 of 13
I also nuke mine for a few seconds. Just be careful because you can burn yourself. I use plenty of crisco and treat it gingerly. I also make sure I take off my rings too - I've also heard you can use crisco to pinch a rip together too - but I've seen Duff use royal....I've been lucky - every time I've had a rip or a tear, I can place a decoration on top of it. icon_biggrin.gif

PS - Make sure your cake is all set to go before you start rolling your fondant. Sometimes it dries out quickly. I use MMF.
post #13 of 13
Thread Starter 
THank you everyone for your imput... icon_smile.gif
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