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post #16 of 21

11/15/09 at 8:04pm

14 Posts. Joined 12/2006
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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

11/20/09 at 9:15pm

863 Posts. Joined 8/2007
Location: Louisiana
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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?

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post #18 of 21

11/20/09 at 9:37pm

591 Posts. Joined 6/2009
Location: USA
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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

11/25/09 at 1:13pm

116 Posts. Joined 1/2006
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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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