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fondant sagging and rippling

post #1 of 2
Thread Starter 
Ok so I have had the worst luck with Satin Ice lately, I had three cakes for this past weekend and have had trouble with the fondant. My BC application is smooth, not to much BC maybe even a little on the skimpy side, but when I put the fondant on it seems to show these bumps underneath that werent there before I applied it. mostly at the bottom looking like iits sagging down and rippling. I don't know what Im doing wrong I feel like this doesn't happen when I make MMF. I'm frustrated, I can't seem to get the flawless fondant look, smooth with no blemishes.....any advice?
If you have faith as a grain of mustard seed, you will say to your mountain, "MOVE!" and it WILL move...NOTHING will be impossible for YOU!
- Matthew 17:20
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If you have faith as a grain of mustard seed, you will say to your mountain, "MOVE!" and it WILL move...NOTHING will be impossible for YOU!
- Matthew 17:20
Reply
post #2 of 2
Roll the fondant to 1/4 inch minimum thickness. If it is rolled thinner than 1/4 inch the imperfections of the cake will show through. NOTE: To roll the fondant evenly, use 1/4-inch rings attached to the rolling pin.

You may have better success using the following recipe:
http://www.delightfulcakerecipes.com/frosting-recipe-rolled-fondant/
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