I have been using satin ice fondant and this is what keeps happening to it when i try to put it on a cake. EVERYTIME!!! not sure what I'm doing, but I'm suppose to take this to a bride in an hour!! This is the fourth attempt a covering this 4" cake w/fondant!!!

Anyone know what is going on w/this fondant. I've tried rolling out w/cornstarch, powdered suager, and crisco w/the same result everytime. I'm applying the fondant to the cake as soon as it is rolled out.
TIA,
Christine

i am no expert, and I know you are in a hurry...are you sure it isn't too dry? I have found when I added to much cornstarch it would crack like that...

Sorry...maybe someone more experienced wil help you...

goodluck

Oh, and I've tried rolling it out thick and thin. But where you see all the wrinkles....it usually tears right there and ends up w/a huge hole. I've kinda 'squished' it back together so you can't see the hole.

I don't know what to tell you. I've only used it for decorations but I thought it was wonderful to work with. Maybe you just got a bad batch

I am so sorry I can not help..... I have one other trick...can you hide it with decorations??????? So sorry...

She just wants a ribbon around the base....and the ribbon she wants isn't big enough to cover it.

I've used it for decrations and loved it....but not only w/this cake...but EVERYONE I've tried to cover it with....same thing happens. I might just have to find another brand. Didn't have this problem w/Wilton brand...but the taste is awful...so won't use that.

Going to try the MMF this weekend....hopefully will have better luck w/it.

The only thing I can think is that it's to dry or a bad batch. I have used Satin Ice several times and love it. I've never had a problem. I wish I could be more help. Do you have more to recover it? Maybe don't use cornstarch when you roll it out. Or if it feels dried out before you even roll it, put it in the microwave for 3 seconds and see if it helps at all.
Good luck,
Heather

I use Satin Ice exclusively and I've never used cornstarch or powdered sugar... I roll it out on a sheet of vinyl. How are you rolling it out? Are you using vinyl?

If your rolling it out on your counter...Put a small amount of powdered sugar on the counter...Roll it and then turn it a 1/4 turn, roll it and turn it...If you need to, add more powdered sugar to keep it from sticking on the counter... by rolling it and moving it your keeping it from sticking. Do not turn it over and roll it.. Keep the powdered sugar on one side only... After you rolled it to the desired thickness..Try using your rolling pin to lift it on the cake...Put the powdered sugar sid onto the cake..The top of the fondant should stay nice and moist.

Satin Ice is wonderful... Is this your first time using it?? Also, next time you use it, try using the vinyl if your not using it now...It is sooooo much easier to do.

what the heck happened here.... I don't remember quoting myself...LOL!!

Luckily i've never had this problem and I use Satin Ice all the time. It look like it may be dry? I wish I could help you. Good luck to you.

Debbie

Some nice info I got here. On this weekend first time I am going to try fondant on my cake.

Hope all will go smooth.
Wish me luck.

Thanks
Nitu

Thanks, Ya'll are really quick!!

Today since it was such a small I cake (4") I just rolled it out on my table. Usually I use the plastic wilton mat thing. Where did you get the vinyl?? I'll try that b/c the wilton thing keeps getting little pleats in it that end up showing through on the fondant. And I turn the fondant over while rolling. I'll def. try TamiAZ method b/c otherwise I really like Satin Ice....just this whole covering the cake thing w/it that I'm having problems with!!

Since the cake was so small I had a hard time trying to peel the fondant off everytime. The poor cake was looking pretty rough!! Mostly BC and Fondant at this point!! So I just did it AGAIN....and worked really, really, really fast. Still had some cracks...but not as bad. But it has two layers of fondant on it now. Not sure there is much cake under all the BC and fondant for her taste though!! But it looks ok.

I just need more practice I guess. I've only covered a few cakes in fondant......but I do alot of my decorations in fondant. The wedding is in one month....so I have time to practice.

This was just a taste test for the cake flavor/filling she wants and to get a look at the green icing she 'thinks' she wants.

I bought some vinyl from the material shop at wal mart... it works way better then a mat..... I just bought 2 meters off those huge bolts it cost me less than 2 bucks.. ( I live in Canada, price may vary)

glad it turned out ok for you....

Looking at your photo, this comes to mind : I think your fondant needs to be rolled thicker and larger.

If you're covering a cake 4 inches high by 4 inches across, you need a piece of fondant rolled in a circle at least 14-16 inches across. It needs to drape over the cake and flare out at the bottom like a full skirt. Smooth the top and then from the top down around the sides--SLOWLY--and don't pull on it. You can then cut away the excess at the bottom. As to thickness, try thicker (a scant 1/4 th inch) until you get used to the stuff. As comfort level grows, it's easier to work with thinner pieces.

Try to avoid powdered sugar and/or cornstarch all together. They just make matters worse. I most often roll on a piece of vinyl (from Walmart) that I've cut to the size I need to cover. I rub some crisco on my hands and then rub my hands on the vinyl before rolling. When the fondant is rolled to the right size and thickness, I pick up the piece of vinyl, center it over the cake, place the fondant side down and then carefully peel off the vinyl.

For me, this technique works well with Satin Ice, Wilton Fondant, and MMF.

Hope things turn out great!
Rae

I only use powdered sugar when I roll fondant. Never had that problem. Good luck.

I agree with the others, it is because of the use of too much powdered sugar or cornstarch that the surface of your fondant is getting to be like this. Also, you must knead the fondant for awhile before rolling it. I tend to knead it, then enclose it in a bag for a bit to rest then use it.
I dip my fingertip in a bit of Crisco, we are talking a smidgen, less than a dime sized dollop, then smear on my work surface. You don't see the Crisco at all, it just puts a bit of a sheen on the surface, I do my fondant on my countertop. Fondant was traditionally rolled to a 1/4 inch thickness, this makes it easier to work with. You want to make sure you have excess as was described.
You want to raise your cake up so that the fondant will hang below the boarded cake, this is why it is a good thing to have your cake on a board that is either the same size or slightly smaller than the cake you are covering and you want that cake to be in the air so that the excess fondant will hang down freely.
Think of it as smoothing out and hemming a full skirted floor length dress. You are gently letting the fondant fall down in sort of a ruffle. As you smooth, you are holding the ruffled part away slightly from the cake, to allow you to get a smooth surface and to allow the excess to keep going below the bottom of the cake. That way you will not get the folds and seams towards the bottom of the cake, that so many people end up with and end up having to cover up with decorations and ruffles and such.
The problem is, this takes a lot of practice. Until we can cover a cake with fondant without ending up with the puckering at the bottom or the seams, we are not ready to do a fondant covered cake for an event. So you need to keep at it and practice and I guarantee you, you will get it perfect, it just takes patience.
Hugs Squirrelly Cakes

Pink bunny..

the sugar and cornstarch will dry your fondant. I have found that greasing everything and throwing it into my mixer with a greased dough hook will get it nice and pliable for me...

I use a 50/50 mix of sugar and cornstarch very lightly from a sachet that I've made..

I also use the wilton mat...but do NOT turn my fondant...I will pick it up around the edges as I go so as not to let it stick but do not pick it up till Im ready to use it.

Before I ready to use it..I will smooth a little crisco on my hands and light ly rub the fondant...after I brush it off with a dry pastry brush...it gives it a nice sheen when I put it on the cake and warms the fondant a little so it's more pliable to work with.


When I had the bakery..I would roll out my fondant on a cake board , of the right size that I needed the fondant to be and work it from there.

There are many methods of working the fondant...my absolute favorite is to make a batch and mix it with the commercial batch.

The best I've ever worked and since I control the flavors..the best I've ever tasted!!

Pinkbunny - I took my class with Bronwen Weber yesterday and we used Satin Ice to cover our cakes. She said that no fondant is meant to be used straight out of the package. They have to be kneaded for a while before they're ready to use. If it's cracking while it's being kneaded, it needs more kneading.

Also, do like PastryDiva suggested (which BW also does) - rub your hands lightly with Crisco and smooth over the fondant before putting on the cake. I had to reroll mine because I got a funky shape that wouldn't cover my cake so I was really worried about drying and cracking but smoothed a little criso on it and it all worked out fine.

A couple of things work for me...

1. definately knead very well before using.
2. I use one of those oil misters (or Pam) to lightly mist my counter & hands & rolling pin, then I rub it around with my hands to get an even coating (never cornstarch or sugar) I used icing sugar for my first few and had nothing but trouble!
3. The brand makes a difference.. I've never used Wiltons, but I have tried a couple of others, and I keep coming back to Mill Lane sugarpaste from Creative Cutters.
4. Microwaving for a few seconds will soften your paste and make it easier to knead, but it still will require kneading.
5. Squirrely is right ... practice is the best solution!

Good luck!

MelC,
I haven't tried the Mill Lane brand from Creative Cutters, but I am hearing nothing but good reports about it. It sounds like it tastes wonderful and the nice thing is, it can be refrigerated, in fact they recommend it.
I do use Wilton fondant, but for making flowers and such. I have only used it a couple of times for covering a cake. I have made commercial and domestic recipes - from scratch. There was no financial savings, it is a lot of work and I honestly don't taste a differrence. I have purchased a brand that a local bakery makes also.
I don't find a big difference in taste from one to another, even the Wilton brand. But I am hearing this Mill Lane brand works and tastes wonderful, so that is one I want to try.
I too, sometimes spread a bit of Crisco on my hands and smooth over the fondant after it is applied.
I also cover any rolled portions well, with Plastic Wrap if there is even a few seconds delay before I cover a cake. If I am using fondant to make flowers, I always double freezer bag any roll out or unused portions.
hugs Squirrelly Cakes

Just wanted to THANK EVERYONE for their suggestions. I did try to cover another cake yesterday and it worked great. While I'm still no expert and need lots of practice....the cake was very pretty and my customer loved it!! (the pic is in my photos....yellow cake).

But all your suggestions were very helpful!! I had to read every post several times to get everything straight.....you should see my poor paper w/all my notes!!!

Did have a question for those viynl users......what type of vinyl are you talking about?? Do you get in the fabric section?? I asked a few employees where I could get vinyl and I got the deer in head lights look. I looked in the fabric section but didn't see anything.

Thanks agian,
Christine

Wow, that looks amazing, what a pretty cake. Love the colour, the flowers, the ribbon, everything!
Hugs SQuirrelly

Yes, it will be in the fabric secion on very large rollers, it is very wide, and get the heaviest grade one! I just got mine from Walmart a couple of weeks ago! A yard will make several size mats! The lady even cut it in half for me so it was easier to handle!
Janice

Heehee, well the shine if fine, but it is the slime I don't want, haha! I find the Wilton fondant goes gooey icky slimey and so do a few other brands. But a bit of sheen is ok.
However when you refigerate thinner delicate decorations made from fondant, you can get the slime factor fairly fast.
Heehee, I have heard so many people say nothing but good things about Creative Cutters and about this fondant, I am sold already!
I also find Golda's Kitchen in Toronto, wonderful to deal with online. When I cannot find what I want, I email and they get right back to me, they have been terrific!
Hugs Squirrelly

Pink..what are you talking about? I just went to see the cake you made...and ALL your cakes are quality, baby!

oh yeah!!

If you're having trouble with fondant, you could fool me! You seem to have everything well in control.

Keep up the good work! It can only skyrocket from here!!!