Cracking Fondant Icing

Hi can anyone tell me why my fondant icing is cracking. I have recently made a Midnight Blue cake which took alot of colouring. When i placed the rolled out icing onto my cake it started to crack. Is it because the icing is drying out with colour. Maybe its the room temp. Please advise me.

Favorite

0 members favorited this

▶ Reply to This

Replies to This Discussion

Permalink Reply by Mizztry on February 23, 2011 at 8:51am

Hi Sarah,

Weird...i had the exact same problem last weekend! I had to do a maroon fondant cake and i had to put so much color in it to get to the color i wanted. Once i started rolling it, and placed it on the cake it was SUPER dry. Even after putting so much shortening on....

I would love to know also how to resolve this....

▶ Reply

Permalink Reply by floursugareggsandbutter on February 23, 2011 at 10:43am

What brand of fondant are you using?

Sometimes Satin Ice can be a bit hard to work and will crack (elephant skin).

mimi

▶ Reply

Permalink Reply by Mizztry on February 23, 2011 at 10:51am

I'm using satin ice....it doesn't seem to be a problem when it's not colored, but i found when i used A LOT of coloring it dried up very quickly....

▶ Reply

Permalink Reply by floursugareggsandbutter on February 23, 2011 at 11:28am

SI offers lots of different colors.

When I need a deep color, I purchase the closest shade and this reduces the amt of extra color needed.

Also helps to not knead the product a lot.

Just some tips I have discovered over time.

mimi

▶ Reply

Permalink Reply by Sarah Levitt on February 23, 2011 at 1:47pm

mimi said:

SI offers lots of different colors.

When I need a deep color, I purchase the closest shade and this reduces the amt of extra color needed.

Also helps to not knead the product a lot.

Just some tips I have discovered over time.

mimi

Thanks Mimi for the advise but not been decorating all that long what is SI

▶ Reply

Permalink Reply by Mizztry on February 23, 2011 at 3:24pm

SI = Satin Ice fondant brand....

Mimi thanks for the tip...i may start doing that.

▶ Reply

Permalink Reply by Eileen S on February 23, 2011 at 4:30pm

I make most of my own marshmallow fondant, and when I have to make an intense color, I generally try to color it at the liquid marshmallow stage, before adding the color. Then I let it set overnight and have never had a problem with it cracking.

▶ Reply

Permalink Reply by Lisa Leong on February 24, 2011 at 8:00am

Hello,

Any chances your fondant is rolled too thick? Fondant is dense and heavy. If it is not rolled thin enough (usually ¼ inches) the excess weight by the edge can pull the fondant from the top of the cake causing it to crack.

The cracked can be covered by rubbing a little amount fondant over the crack in circular motion, then using a <a href=" http://www.bakingfrenzy.com/icing-smoother-p-189.html">icing smoother</a> to rub it in.

Regards,

Lisa

www.bakingfrenzy.com