Does anyone else have a problem with marks from finger nails on their fondant or does everyone keep their nails cut down really short. I was decorating a cake last week and some of the dedorations were especially difficult to keep neat. I tried gloves but that didn't help. I ended up cutting my nails, which weren't very long, down real short. Anybody have any tricks of the trade for this problem. I only bake for family and friends and usually when I do its for a special occasion

My nails are kept very short without polish. This was one of the first things they required in culinary school. It does reduce any issues with fondant, pressing pie dough into tart shells, dirt under nails, etc.

Also, you may want to revisit your technique (hand positioning) on how you are putting on and smoothing out your fondant. If you are gently smoothing with your fingers and keeping them straight, there should not be any major issues. Consider looking on YouTube to watch others if that will help. Once your fondant is on are you using a smoother?

Good luck!

I'm with MCurry. I keep my nails short, plus i wear gloves. The combination tends to work out pretty well. Since my "real job" is in the culinary industry, i've pretty much given up on having nails. Sorry not to have better news.

Had the same problem...just went ahead and cut the nails which I hated to do because I always get compliments on my hands...sacrifices....sacrifices...what we do for cake...

Thanks for the responses, I guess I'll just have to keep them reallly short if I want to decorate cakes. I do use gloves but when the pieces are really small I find them hard to work with.

Thanks again