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Michele Foster fondant question

post #1 of 8
Thread Starter 

Hi there! I am fairly new to cake decorating and just recently made the switch from Satin Ice to Michele Fosters fondant. I absolutely love it but do notice from time to time that I seem to get little cracks all along the top edge of my cake as soon as I cover it. Has anyone else had this happen or know what I am doing wrong? I am currently using the Michele Fosted Updated Fondant Recipe. TIA!!

post #2 of 8

i don't know specifically with that formula--just in general you can knead in some shortening--in some cases rub small cracks with shortening to re-condition that area--not that you didn't know that--

 

 but i wanted to say i really like your user name--clever

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I was addicted to the Hokey Pokey, but I turned myself around.

 

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post #3 of 8
I keep extra glycerin on hand after I make MFF. Sometimes I have to knead some into the fondant after I let it rest over night to give it extra elasticity. Hope this helps!

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There are times when I think I can help. Other times I think, given an already shallow gene pool, I am doing more for humanity by just letting go...

 

www.brendabakes.com

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post #4 of 8
Thread Starter 

Ive tried kneading glycerine in but never let that actually rest. Ill definitely give it a try. Thanks!!

post #5 of 8

What the difference between ice satin fondant and regular fondant.

Where can I find a recipe for the ice satin fondant. I have been goggling unsuccessfully.

Thank you. 

post #6 of 8

Can some one  please tell me what the different between ice satin fondant and the regular fondant.

where can I find a recipe for the ice satin fondant. thank you.

post #7 of 8
Satin Ice is a commercial brand of fondant. I don't think you'll find a recipe. Just like every fondant, some people like it, some people don't. It usually rates well for taste, but seems to get elephant skin easily.

As far as the cracks around the top with MFF, I get this sometimes if I haven't kneaded it well enough. I've found much better results if it is nice and warm and well kneaded. If I cover and notice cracks (they usually appear pretty much straight away for me) I just pull the fondant straight back off and reknead it for longer. I'm getting better now at judging if its ready or not when I'm kneading.
post #8 of 8
Hmmm, I've never had any cracking issues with MFF, that's one of the reasons I love it so. Perhaps your liquids are off balance?
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"I can do that, because this is my sandbox and I've got the bullsh*% shovel." ~Dianne Sylvan, Author and Lunatic
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