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 - Page 2

post #16 of 54
I'm having those same problems with SI tonight. 7 tier wedding cake, only 1 tier covered at this point and elephant skin all around the top of the cake. Used Crisco and rubbed it in all the cracks. Waiting to see what will happen. I am tired and worn out and still have 6 tiers left to cover. I had similar problems with SI in March and we finally kneaded some Wilton fondant into it and it seemed to help. But not today.

Also, no matter what I do, I seem to get specks in my fondant. I have scrubbed and cleaned my kitchen to no end and still have this problem. Does anyone else have this problem?
Facebook: Pamela's Cakes & Confections

Pamela's Cakes & Confections is a home based business, inspected and approved by the North Carolina Department of Agriculture and Consumer Services Food and Drug Protection Division.
Reply
Facebook: Pamela's Cakes & Confections

Pamela's Cakes & Confections is a home based business, inspected and approved by the North Carolina Department of Agriculture and Consumer Services Food and Drug Protection Division.
Reply
post #17 of 54
Thread Starter 
I got Rhonda's mmf recipe and made it. My gosh, there was no way that I could use that many cups of cf. I used 5. I noticed right away that it "felt" different, drier, not as droopy like the other fondants, so my hopes were high. I just put a tiny bit of crisco on the counter and my hands and without anything else, I rolled it out. I kept making sure it was not sticking and I could even pick it up. I was so pleased I started jumping up and down. YAY!!!!!!!

I found the recipe doesn't make very much, so I will make 3 more batches which should cover both cakes for Sunday. I hope everything goes ok and this wasn't a fluke thing.

After making the homemade mmf fondant, I went back to the commercial one I had, it was very soft and drooped when I picked it up. Now that I had something to compare it to, I thought it needed more cf and kneading. Tried that and then when I rolled it out, it tore like before. Very weird !!!

I'll let you know how it works out and if I can figure out how to post a pic here, I will be brave and post my first one. Thanks so much for your suggestions and support. This is such a great community with very kind people !!!
post #18 of 54
I have had the same problems with SI recently. It seems to be towards the end of my 20 pound tub, even though I've had it sealed completely (and it's only been opened for less than 2 months). I find that kneading in a small amount of Chocopan has really helped when I see this problem. Shortening has not helped, nor has corn starch/powdered sugar. So frustrating at 2 in the morning, huh?!!!
post #19 of 54
I had these problems with SI right after opening the bucket. And again shortening nor cornstarch works. I didn't have this problem a month ago. Could the formula for SI have changed?
Laura
post #20 of 54
I have alwasys used the MMF recipe from this link since I started with cakes. http://whatscookingamerica.net/PegW/Fondant.htm

It works wonderful. I don't even measure very much anymore, throw 3/4 the bag of powdered sugar into the mixer. The other 1/2 on the table, squirt some water in my marshmellows when I'm melting them and it always comes out great! Very strechy, tasty and I NEVER have tearing or sagging. Firms up nice. Hope this helps you!
post #21 of 54
my homemade fondant is too sticky if i do not use ps to roll it out. is cstarch better? or is the crisco tip better?
be kind.
Reply
be kind.
Reply
post #22 of 54
Quote:
Originally Posted by fefe57

my homemade fondant is too sticky if i do not use ps to roll it out. is cstarch better? or is the crisco tip better?



You don't have to use nearly as much cornstarch as you do powdered sugar to roll out fondant. Are you letting your fondant rest overnight before using it? I used to make it at the same time I was decorating a cake, and it was always so sticky. But now after I make it, I let it rest overnight, and it helps so much with that.Shortening is really good to roll it out too!
post #23 of 54
Just wondering how the mmf worked out for you pattycakes55d?
post #24 of 54
I used to have the cracking problem, until I started putting a light coating of shortening on my hands as I knead the fondant, not too much, but just when it starts getting a little sticky, and I also put a light coat on my mat. SI never got sticky but I think it needs a little shortening kneaded in to stop the drying and cracking.
post #25 of 54
I used to have the cracking problem, until I started putting a light coating of shortening on my hands as I knead the fondant, not too much, but just when it starts getting a little sticky, and I also put a light coat on my mat. SI never got sticky but I think it needs a little shortening kneaded in to stop the drying and cracking.
post #26 of 54
I just bought my second tub of 20lb SI. The last two cakes I did out of this batch have been horrible. The fondant cracks right away and no matter what I try, it just looks bad. The previus tub I had I just loved never gave me a problem. As a PP mentioned maybe there is something different in the formula.
post #27 of 54
I used to never have a problem with SI, but lately certain colors seem to crack while I am still rolling it out...I do not use any ps or cs as I roll on a vinyl mat...maybe they reformulated??? You are not alone.. I can't tell you how many lbs have found their way into the garbage rather than on my cakes... icon_mad.gif
post #28 of 54
I bought satin ice for the first time and had high hopes and expectations, as I had read some really great things about it and because it meant that that I didn't have to make MMF. LoL. However, if you look at my the Jungle cake in my photos, you can see, especially on the top layer, how badly it cracked. It was just plain awful and that was at 2:30 in the morning! Yar. I just went with it, but I don't think that I will buy the Satin Ice to cover my cakes anymore.
Cake is one of the major food groups, right?
Reply
Cake is one of the major food groups, right?
Reply
post #29 of 54
Thread Starter 
The fondant turned out really good. I used Rhonda's mmf recipe. It was firm and elastic, yet it didn't droop when I lifted it. That's how I test the fondant now. I think this may be the recipe. Hope so. I used just a smidge of cornstarch and kept moving the fondant so it wouldn't stick. I actually could get my hands underneath and lift it on the cake. AND IT DIDN'T DROOP AND CRACK AT THE SIDES. ON THE FIRST TRY, YAY !!!!! It had a nice texture and I was so happy with it.

I have another couple of cakes this week and cross my fingers.....

Thanks so much. If I could just get this fondant part working, it will be so much easier.

The fondant I bought is crappy. I phoned and they said that maybe it just needed a little cornstarch, but that's not so. I guess 5 lbs will go to waste. I'm going to ask my daughter to help me post the pic.
post #30 of 54
I believe the SI formula has changed because i didn't have this kind of problem before. I had a similar situation with dawn's pastry topping where it melted very quickly and after several months passed by the topping stopped melting.

Laura
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