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Greetings all..

I always get cracking problems whenever I cover cakes with rolled fondant. FYI, I use ready made fondant. What should I do to make the fondant looks smooth like satin?



Thanks!

Regards,
Eika, Malaysia

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hi Eika, why don't you try making your foundant yourself using the following items. galatine, gylcerine, glucose, vegetable shortening (crisco) ,flavour, icing sugar and corn flour.
Method
put water on the fire
put galatine in a plastic bowl ( to every 1 tlb spoon of galatine add 3 tlb spoon of water)
put plastic bowl in the warm water on d fire for galatine to disolve
add gycerine and steer till it well mixed with galatine
add glucose and steer till it well mixed
add flavour (optional)
add crisco .
remove bowl from water before crisco finaly disolves
keep aside untill lookwarm
then add icing sugar till u get ur texture right
use corn flour on ur board to have a smooth output


all the best
Eika,
How do you roll out your fondant, with corn starch/flour? Try rolling it on a non stick surface, that you lightly grease with shorting(cristco) take a very small amount and grease your hands (just enough to see a sheen on your hands). Then rub your hands on the non stick surface (I sugest a Silpat, Silacone Sheet, or a large sheet of 10 guage plastic).
Then roll out your fondant. You can then roll the fondant on to your pin, or lay the fondant covered mat over the cake, and gently peel the fondant off. Then using your lightly greased hands, smooth the fondant over the cake. After I have the Cake covered, I give the cake a polish with a handfull of fondant that I smooth one side on the counter, and dust with corn starch to create a mirror like finish (this tip I recieved from my wonderful mentor Kate Fielder of Canada)
Hope these tips help and feel free to contact me if you have any problems!
Thanks Nana & Sherry.

I tried made my own fondant once or twice before, but my dough was a little rough compared to the ready made fondant. Maybe the recipe I had before was not so good or could also be the icing sugar. Maybe I will try again with Nana's recipe.. should never give up huh? I want to try the marchmellow fondant as well soon.
BTW Sherry, I always get the fondant sticking to the counter if I roll the fondant a bit too much. Most of the time, I have to knead them again as the fondant tear off when I started to roll it from the rolling pin! Many time I had to do it up to 5 times! Note that I tried glace the counter with Icing sugar, Corn starch and recently I used shortening on a plastic, Knead the fondant and take the whole thing on top of the cake! So the fondant is upside down. Then I slowly pull out the plastic from the fondant. Funny, but it works! This first past is ALWAYS my hardest challenge!
Thanks Mari! I guess yr reply arrives shortly before I sent mine! Thank Q again!

mari senaga said:
Eika,
How do you roll out your fondant, with corn starch/flour? Try rolling it on a non stick surface, that you lightly grease with shorting(cristco) take a very small amount and grease your hands (just enough to see a sheen on your hands). Then rub your hands on the non stick surface (I sugest a Silpat, Silacone Sheet, or a large sheet of 10 guage plastic).
Then roll out your fondant. You can then roll the fondant on to your pin, or lay the fondant covered mat over the cake, and gently peel the fondant off. Then using your lightly greased hands, smooth the fondant over the cake. After I have the Cake covered, I give the cake a polish with a handfull of fondant that I smooth one side on the counter, and dust with corn starch to create a mirror like finish (this tip I recieved from my wonderful mentor Kate Fielder of Canada)
Hope these tips help and feel free to contact me if you have any problems!
Hi Eika,

I've found using a silicone mat to roll out my fondant really helps me eliminate the cracking. I use corn starch, but only under the fondant (between the fondant and silicone). If your fondant starts to stick to your rolling pin, just dust it lightly with cornstarch on the surface. Once you've applied the fondant to your cake, quickly smooth the top and then down the sides (all the way around the cake) about 2 inches to eliminate the cracking. Once you have the top and 2 inches of sides down, then you have a little more time to complete your smoothing all the way down the cake. I hope this is helpful.
I'm new to this site, but saw this thread and wanted to comment. I always make my own fondant. It is marshmallow fondant. The recipe I use is really easy. It takes less than 5 minutes to get it completely made and it doesn't cost much.

MARSHMALLOW FONDANT

16 oz. mini marshmallows
2 tablespoons water
1 teaspoon vanilla flavor
1 teaspoon butter flavor
2 pounds powdered sugar
1/4 cup or less crisco

grease your bowl and large spoon with the crisco. Add the marshmallows, flavorings and water. Microwave 60 seconds. Stir with your coated spoon. Microwave again for 30 more seconds. Stir. All the marshmallows should be melted. If not, microwave for another 30 seconds. Once all marshmallows are melted, start sifting the powdered sugar into the marshmallow mixture, stopping to stir and incorporate it in. Keep doing this in the bowl until the fondant begins to act more like dough. Sift some of the powdered sugar onto your work surface and dump your fondant out of the bowl onto it. Continue adding the powdered sugar and kneeding it into the fondant until it's similar to bread dough. You may not need all of the 2 pounds of sugar. Once the fondant is finished I place mine in a greased ziplock bag and let it rest for approximatly 1 hour.

This is a very good recipe for fondant that I use all the time. You can change the flavorings to anything you want. I usually go light on the vanilla and heavier on the butter flavor. I've switched butter flavor for strawberry, coconut, banana and more. It's a very consistent recipe. I hope this helps. Someone gave me this recipe so I can't take all the credit for it. :)
Atika, I've read the advise you were given and it's all good advise. I'd like to add though that it sounds almost like your icing is a bit too stiff/dry. Maybe add just a teaspoon at a time of egg white to your icing and kneed it through to get it a bit softer and see whether it still cracks. Hope this helps.
Thank Q all..

Appreciate all the advise & tips.. really helps!
The ready made fondant just needs to be kneaded till it becomes "comfortable" in your hands. Then you can roll it out and should not crack. My cousin and I ran into the same problem just a couple days ago. We didn't knead the fondant before we rolled it out and it had some cracks as we went to cover it.
Hi Donna, just wondering, how much fondant does your recipe make?

Donna Jacobs said:
I'm new to this site, but saw this thread and wanted to comment. I always make my own fondant. It is marshmallow fondant. The recipe I use is really easy. It takes less than 5 minutes to get it completely made and it doesn't cost much.

MARSHMALLOW FONDANT

16 oz. mini marshmallows
2 tablespoons water
1 teaspoon vanilla flavor
1 teaspoon butter flavor
2 pounds powdered sugar
1/4 cup or less crisco

grease your bowl and large spoon with the crisco. Add the marshmallows, flavorings and water. Microwave 60 seconds. Stir with your coated spoon. Microwave again for 30 more seconds. Stir. All the marshmallows should be melted. If not, microwave for another 30 seconds. Once all marshmallows are melted, start sifting the powdered sugar into the marshmallow mixture, stopping to stir and incorporate it in. Keep doing this in the bowl until the fondant begins to act more like dough. Sift some of the powdered sugar onto your work surface and dump your fondant out of the bowl onto it. Continue adding the powdered sugar and kneeding it into the fondant until it's similar to bread dough. You may not need all of the 2 pounds of sugar. Once the fondant is finished I place mine in a greased ziplock bag and let it rest for approximatly 1 hour.

This is a very good recipe for fondant that I use all the time. You can change the flavorings to anything you want. I usually go light on the vanilla and heavier on the butter flavor. I've switched butter flavor for strawberry, coconut, banana and more. It's a very consistent recipe. I hope this helps. Someone gave me this recipe so I can't take all the credit for it. :)
I like satin ice as well, but making fondant my self taste better and is a great value.
mar

Tanisha Lane said:
I use Satin Ice. I love how it feels and rolls out. Also after some practice you can roll out satin ice thinner than most. I usually roll mine out to be about 1/8" thick. But when I first started to use fondant I rolled it out 1/4" thick then went to 3/16" thick and then recently to 1/8". It is alot easier to roll it out 1/4" thick cause it gives more forgiveness when put on the cake. You can stretch it more when its thicker. You also have to roll it out as fast as you can. The longer you take the dryer it can get. I have included a link on a video tutorial on rolling out satin ice fondant. Hope its helpful.
http://www.rolledfondant.com/how.htm

Go down the list and click on the one that says covering a cake. In the video Ron uses powder sugar but I use cornstarch. I think it depends on what you prefer.
This is a great recipe I use this one my self. I used some almond extract instead of vanilla, it was good.
Mar

Candice Charron said:
Hi Donna, just wondering, how much fondant does your recipe make?

Donna Jacobs said:
I'm new to this site, but saw this thread and wanted to comment. I always make my own fondant. It is marshmallow fondant. The recipe I use is really easy. It takes less than 5 minutes to get it completely made and it doesn't cost much.

MARSHMALLOW FONDANT

16 oz. mini marshmallows
2 tablespoons water
1 teaspoon vanilla flavor
1 teaspoon butter flavor
2 pounds powdered sugar
1/4 cup or less crisco

grease your bowl and large spoon with the crisco. Add the marshmallows, flavorings and water. Microwave 60 seconds. Stir with your coated spoon. Microwave again for 30 more seconds. Stir. All the marshmallows should be melted. If not, microwave for another 30 seconds. Once all marshmallows are melted, start sifting the powdered sugar into the marshmallow mixture, stopping to stir and incorporate it in. Keep doing this in the bowl until the fondant begins to act more like dough. Sift some of the powdered sugar onto your work surface and dump your fondant out of the bowl onto it. Continue adding the powdered sugar and kneeding it into the fondant until it's similar to bread dough. You may not need all of the 2 pounds of sugar. Once the fondant is finished I place mine in a greased ziplock bag and let it rest for approximatly 1 hour.

This is a very good recipe for fondant that I use all the time. You can change the flavorings to anything you want. I usually go light on the vanilla and heavier on the butter flavor. I've switched butter flavor for strawberry, coconut, banana and more. It's a very consistent recipe. I hope this helps. Someone gave me this recipe so I can't take all the credit for it. :)

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