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What in the world is going on???? - Page 2

post #16 of 21
I usually make MMF and never had a problem with the fondant sagging. Then I tried Satin Ice and I wouldn't make MMF again. Just recently, my fondant has been sagging so bad! I just had my first diaster with satin Ice sagging so much that the top tier fell even with 2 dowel sticks staked in the cake from the top down. So embarrased about that.
post #17 of 21
I've noticed a lot of people complaining about problems with fondant recently... Commercial fondant, which should not sag... Perhaps they changed something in the fondant?
"We convince by our presence"
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"We convince by our presence"
Walt Whitman
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post #18 of 21
I guess I'm seeing it a little bit differently because it looks like a LOT of air in the fondant. When I first saw the picture, my first thought was air bubbles. The fondant looks like it was 'over-worked' prior to putting it on the cake.

Cute cake idea BTW!
post #19 of 21
What do you mean "overworked" fondant....it has to be kneaded to make it smooth before rolling, and plus, if adding color to a large batch, a lot of kneading is required to mix in the color....so, what is considered overworked, and when do you know when to stop??
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post #20 of 21
It settled-I let my cakes sit for 12-24 hours in the fridge and it helps a great deal.
post #21 of 21
My guess is not enough upper support???

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Jennifer Dontz - Traveling sugar art teacher
Online store/gallery: www.sugardelites.com
NOW SHIPPING!!!! CYMBIDIUM ORCHID / IVY DVD!
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