Cake Central › Cake Forums › Cake Talk › Cake Decorating › Please tell me why my fondant is always cracking
New Posts  All Forums:Forum Nav:

Please tell me why my fondant is always cracking

post #1 of 62
Thread Starter 
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.
post #2 of 62
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.
post #3 of 62
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?! icon_confused.gif Lets all just face it...FONDANT IS A PAIN IN THE A*& SOMETIMES!!!! icon_eek.gif
Hope, Love, Laugh! Live for today! You never know what tomorrow might bring!
Reply
Hope, Love, Laugh! Live for today! You never know what tomorrow might bring!
Reply
post #4 of 62
Thread Starter 
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.
post #5 of 62
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.
post #6 of 62
Thread Starter 
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.
post #7 of 62
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!
I'm NOT 40 something ... I'm $39.99 plus shipping and handling!!

~*~*~*~*~*~*~*~*~*~*~*~*~*

Words from the lovely caterer Goldy: "When in doubt; Bundt"
Reply
I'm NOT 40 something ... I'm $39.99 plus shipping and handling!!

~*~*~*~*~*~*~*~*~*~*~*~*~*

Words from the lovely caterer Goldy: "When in doubt; Bundt"
Reply
post #8 of 62
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.
post #9 of 62
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
post #10 of 62
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
post #11 of 62
Thread Starter 
I'm going to make the fondant tonight and try it out tomorrow. Fingers' crossed. Thanks for your help.
post #12 of 62
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.
Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
Reply
Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
Reply
post #13 of 62
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.
Proud Mom of an Army Soldier...now serving in Iraq.

"We sleep soundly in our beds because rough men (and women) stand ready in the night to visit violence on those who would do us harm." - H.G. Wells
Reply
Proud Mom of an Army Soldier...now serving in Iraq.

"We sleep soundly in our beds because rough men (and women) stand ready in the night to visit violence on those who would do us harm." - H.G. Wells
Reply
post #14 of 62
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.
"Butter vs. margarine? I trust cows over scientists." Unknown
Reply
"Butter vs. margarine? I trust cows over scientists." Unknown
Reply
post #15 of 62
Quote:
Originally Posted by BakingGirl

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.
Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
Reply
Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Please tell me why my fondant is always cracking