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Help with my fondant disaster so I don't make this mistake again!

post #1 of 5
Thread Starter 

Hi there everyone! I tried a new brand of fondant (Renshaw) for a birthday cake I made recently and it was a complete disaster! It cracked and creased badly. I have never had this problem with the previous brand I used (Satin ice), but I think I may be partly to blame.....perhaps I rolled the fondant thinner than I should have? Any ideas about what I did wrong and tips on how to prevent this from happening again? I noticed that this fondant dries faster than the previous brand I used and feels a lot softer when rolled out, but it tastes pretty good so I'm hoping that the problem is an error on my part rather than the fondant itself. I did manage to salvage the cake (see a before & after pic) but I am making a 3 tier cake on Saturday and I can't afford to make the same mistake! Thanks in advance for any advice:)

 

 

 

post #2 of 5

How did you arrange it. The final result is very nice. I've had (kinda) have had this problem before when my fondant is too soft (I make my own rolled fondant)

post #3 of 5
Thread Starter 

Hi babshush....I tried my best to smooth it further and covered all visible creases with fondant flowers. I was very disappointed that this happened though. I have never had problems with my fondant before. I will try rolling it a bit thicker and see if it makes a difference. Any other suggestions/tips from CC members would be appreciated!

post #4 of 5

 I make my own MMF and will sometimes have creasing issues when I don't let it set long enough (overnight) so it is too soft.  When it feels soft to me, I roll it out on cornstarch instead of powdered sugar and let it set a few minutes before I put it on the cake, it stiffens a little and won't be quite so soft. It's hard to say how thick to roll it, too thin gets wrinkles and rolling it too thick makes it heavy and tears. thumbsdown.gif

Hope it all works out!! :)

Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
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Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
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post #5 of 5
Thread Starter 
Thanks sixinarow! Turned out much better this time round. Had slight cracking & creasing here & there but was much better. I'm convinced that the problem is the fact that the fondant is too soft. The Wilton brand is not as soft but although it tastes bad I never had such problems with severe cracking. Didn't have problems when using Satin ice either! Anyway, glad everything turned out ok...managed to avoid a complete disaster! Going to post a pic of the cake I made...was a 3 tier ladybug themed cake:)
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