Cracks in Fondant..what to do?

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Permalink Reply by Bunny Flowers on July 27, 2010 at 2:08pm

First of all, what kind of fondant are you using? I'm new so I've only worked with Wilton (OK) and Pettinice (fabulous) and there are other brands and new kinds coming all the time.

I tried once to make my own fondant with the Wilton recipe which does not include vegetable gums as an ingredient and it cracked terribly. My cake instructor gave me a recipe which includes vegetable gums and said they were very important in giving the fondant the needed elasticity. I haven't had a chance to try the recipe out yet, but she's a smart lady and I trust what she says.

If your cakes are taller, the fondant has to stretch more, I would assume, and gravity may be your enemy. Maybe rolling the fondant thinner?

I know there's a thread on this site somewhere about bulging sides with fondant, so I'd search for that too, the people on that thread had lots of good advice.

Good luck, hope this helps!

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Permalink Reply by Fazia Mohammed on July 27, 2010 at 2:14pm

Thanks for the reply Bunny

I use the brand made by the warehouse where I buy my supplies. That's all they sell there. I hate using the Wilton brand because it tastes awful, and it's really expensive!

I have tried rolling the fondant thinner, but it doesn't really help!

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Permalink Reply by Diana on July 27, 2010 at 5:24pm

I'm not quite sure why this happens. I notice it on my cakes, too, sometimes. I always thought it was because the fondant was too heavy? Or it getting dry?

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Permalink Reply by jeri c on July 27, 2010 at 7:47pm

You can put a bit of shortning on your hands before you knead your fondant and that does help. Also be sure you are working in a cool environment. If it is dry and hot the fondant dries out too quickly.

As for the shape... are you using a fondant smoother to bring the excess down the side so it fits tightly? Sometimes if you leave an air bubble under it it will cause it to sag a bit. Smooth with your hands from the top down making sure the fondant adheres to the buttercream below it. Hope I made some sense!!!

It also can happen if you do not have your fondant rolled all the same thickness...

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Permalink Reply by Karen Marie on July 27, 2010 at 8:01pm

There are a few things you can do...fist the bulges come from too much filling...you only need to put maybe 1/4" to 1/2 " maximum in between the layers...pipe a dam or ring of icing around the edge of the layer to hold the filling if you are filling the cake with something other than buttercream...then after you do a crumb coat refrigerate your cake for about an hour to firm up the icing and the cake so it will hold up against the weight of the fondant. Cracks usually come from the fondant drying out too quickly. You can knead in a small amount of vegetable shortening when you knead it smooth to roll out.. That will prevent cracks.Also try not to roll up the fondant before placing it on the cake ...try rolling on a mat or acetate then flip it over the cake and carefully peel it off. Make sure that the fondant isnt sticking to the table before you place it on the cake by dusting with powdered sugar on the table. Here is a recipe for marshmallow fondant from Edna De La Cruz's site http://www.designmeacake.com/mfrec.html

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Permalink Reply by mindy gwinn on July 27, 2010 at 9:02pm

Try getting some Gum Tragacanth and using it in your fondant. It is used in gumpaste as well to keep it's elastisity.

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