What Causes Fondant To Break And What Are Some Solutions?
Decorating By Cosima Updated 11 Sep 2011 , 10:00pm by jennifercullen
Do you mean break or is it cracking? If its cracking it could mean that it's dry and you could simply add some shortening. Do you make your own or is it bought. If you could supply some more info such as brand or type mmf or mff it would help.
Omg!!! I read this and whas huh???? I thought water and fondant dont mix
QUESTION:
Help! Whenever I make the MM fondant and try to cover the cake, it cracks and breaks - - what am I doing wrong? I use the Wilton reccomendation for the amount of fondant to use, for example, 48 oz to cover a 10" cake 4" high.
ANSWER:
The answer is simple. Add a bit more water and then a bit more Crisco. When your face is dry you add water (a moisturizer) and a night cream to hold the moisture in. Fondant is the same way, it is the skin of the cake. It needs both the water and the vegetable shortening
Try this. Add an additional tablespoon of water and knead. Rub a tablespoon of Crisco on to your hands and knead that in thoroughly. You might need to add another tablespoon of water and or Crisco to get the job done right. The MMFondant recipe is not sacred. You need to tweak it to get it right for you.
Different weather atmospheres and products have different levels of moisture. You need to adjust your recipes to accommodate that problem. I have never seen any recipe that is absolutely correct for everyone, as it is written. Every recipe needs to be adjusted to weather, altitude and the products that are being used.
Omg!!! I read this and whas huh???? I thought water and fondant dont mix
I think the person who is answering means either adding a little more water at the first stage of making home made fondant, or adding just a tiny bit at a time to make the fondant less dry, this is ok as long as its only a little bit at a time and kneaded in properly. I did it with my fondant at one point anyway and it went ok.
As for your original question, there could be lots of reasons your fondant is breaking. It could be too dry, too warm, over kneaded, to name just those 3 reasons. I found in summer when it was warm my fondant was a nightmare to work with. Especially if it was coloured. Now the weather has cooled down a bit it seems to be better for me.
If I'm having particularly dry fondant, I'll rub crisco on my mat and roll the fondant on the crisco and then flip it on to the cake, so very moist fondant is on the outside. Try to do as much smoothing with as little corn starch as possible.
If it's already on the cake and you have some elephant skin or cracking, you can rub some shortening onto that as well, it won't be perfect, but it will help.
Do you mean break or is it cracking? If its cracking it could mean that it's dry and you could simply add some shortening. Do you make your own or is it bought. If you could supply some more info such as brand or type mmf or mff it would help.
Oh poop I've just realised I put coma instead of cosima, sorry my phone changes words if it thinks I'm trying to spell something else!
Oh poop I've just realised I put coma instead of cosima, sorry my phone changes words if it thinks I'm trying to spell something else!
Quote by @%username% on %date%
%body%