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Help with square cake dummy and fondant!

post #1 of 5
Thread Starter 
I'm at my wit's end. I tried to cover a 6" square cake dummy last night.....5 times. Every single time the corners ripped and could not be saved. The top edges of the dummy are rounded over, as are the side corners. I tried rolling the fondant thin, thick, and in between. I have no idea why this is doing this. I've covered square dummies before without issue.

The kitchen was kind of warm last night, so I'm not sure if that could be the issue. I ended up throwing the 2lbs of fondant out because after all the kneading and rolling the fondant was starting to break down. I do use powdered sugar to roll out my fondant, so maybe there was too much in it by try #5, but I'm not sure.

So, I'm looking for any tips anyone might have so I can get the ***** dummy covered tonight. I have to leave Friday morning for a cake show, and need at least two days to get this cake decorated.

Thank you for all you help!
Chelle
Interested in ICES? www.ices.org Live in Mass? www.massices.com
Want to see my cakes? www.chellescakes.com
http://cakingmysanity.blogspot.com/
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Interested in ICES? www.ices.org Live in Mass? www.massices.com
Want to see my cakes? www.chellescakes.com
http://cakingmysanity.blogspot.com/
Reply
post #2 of 5
Chelle, my kitchen is always warm (live in the tropics, no AC in the kitchen) and it can provide some challenges for fondant. What I do now is add about a tablespoon of shortening and 2 teaspoons of CMC and about a half cup of powdered sugar for every pound of fondant. When the surrounding temperature goes up, fondant gets soft. These tweaks have helped give my fondant a consistency that resist tearing and, after that, bagging and slipping off the cake, which is what you see after a few hours, even when you can get the fondant on the cake in the first place. Hope this helps a little bit.
Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
Reply
post #3 of 5
Thread Starter 
Hi Marianna,

Thank you! I work with gumpaste all the time and NEVER thought to add CMC to the fondant...thank you! I will try this tonight if I have the same problem.

I'll try to post back tonight or tomorrow and let you know how it turned out.

Hmm..........come to think of it......I have some colored fondant that was doing this also and I coated it in crisco and wrapped it up.......might try adding CMC to that also. In fact....the color I have would look better on the cake than the white would, lol.

Thanks again!
~Chelle
Interested in ICES? www.ices.org Live in Mass? www.massices.com
Want to see my cakes? www.chellescakes.com
http://cakingmysanity.blogspot.com/
Reply
Interested in ICES? www.ices.org Live in Mass? www.massices.com
Want to see my cakes? www.chellescakes.com
http://cakingmysanity.blogspot.com/
Reply
post #4 of 5
Thread Starter 
So....adding CMC to the already-made blue fondant did not work out. However....adding it to a brand new amount of Satin Ice DID work! Thank you so much!!!!!!!!!!!!!

~Chelle
Interested in ICES? www.ices.org Live in Mass? www.massices.com
Want to see my cakes? www.chellescakes.com
http://cakingmysanity.blogspot.com/
Reply
Interested in ICES? www.ices.org Live in Mass? www.massices.com
Want to see my cakes? www.chellescakes.com
http://cakingmysanity.blogspot.com/
Reply
post #5 of 5
So glad to hear it!
Marianna
"I know my own mind...and it's around here somewhere!"
Reply
Marianna
"I know my own mind...and it's around here somewhere!"
Reply
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