Fondant cracking
I live in a very hot climate in the south.
My cake was sponge with butter cream and jam filling. After I coated the whole cake in a thin layer of butter cream I placed the cake in the fridge for about twenty min's because the butter cream was so soft it was lifting of the cake as I tried to spread it.
I decided this time to use white fondant and mix it with a different colour fondant instead of using food colorant. I use my sweet wise mat which I have used before with know problems. This time I rolled the fondant out to the right size laid it over my cake, no problems with the fondant coming off the mat. I patted it into shape with my hand but when I went to use my tools to smooth the fondant it was sticky and was lifting off the cake. I had to cover the fondant with icing sugar so I could smooth it out.
The fondant and cake at this stage looked ok, apart from the sugar, so I used a soft bush to remove the sugar.
The next day I wanted to decorate my cake, the fondant was dry and still looked good, but when I started to decorate the cake the fondant started to crack. Not too bad, I could cover some of the cracks. But the next day when I needed the cake for my mothers birthday the fondant was cracking all over .
So could any one tell me were I have gone wrong.
Thank you Babes.
Replies to This Discussion
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Permalink Reply by Katy Nott on
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Babes - from my experience, this is what I think and will be interested to see if other members agree or have another solution.
Your fondant went sticky because it was put onto cold buttercream and as the buttercream came up to room temperature, it started to sweat with condensation, and the moisture has soaked through your fondant. Dusting it in icing sugar has temporarily solved your problem, but as it has dried at room temperature, the extra icing sugar has dried it out and formed a crust which has cracked. You either needed to work quicker to cover in fondant before the buttercream started to sweat, or you could have kept popping it in and out of the fridge. Once you had it covered in fondant, leave it to dry out naturally at room temperature before you start to decorate.
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Permalink Reply by June Kowalczyk on
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Ok Babes
Read & re-read your post. I have covered cold cakes, and never had this problem. If your fondant is thick enough. It shouldn't absorb too much off the condensation from your cake. Was your fondant soft & pliable before you rolled it out?? I also have The Mat, but I still knead my fondant very well before I roll it out. That is a important step that many skip. If your fondant isn't well kneaded, it can be dry in one area, soft in another. The next time your fondant feels sticky on your cake, either... 1. Leave it sit for a couple of minutes, then smooth. 2. If you can't wait, rub a "small" amount of icing sugar on your hands, clap to remove excess, then use your hands to smooth the cake. Sometimes cornstarch is better on your hands to smooth, in small amounts. As Katy said, adding more icing sugar to smooth just dried out your fondant more. The fact that your fondant continued to crack makes me wonder about what kind of fondant you are using?? This is all I can think of Babes. Other decorators may with in with their comments.
Hope this helps. :o)
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Permalink Reply by Dee's Dream Cakes on
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Hi Babes:
I cover my cakes right out of the fridge after letting it sit in there overnight and never had this problem of it cracking. What I do with my fondant is roll it out thicker then you stated....after kneading real good as June had stated. I use cornstarch to smooth out my fondant, its lighter,silkier to smooth out...use just a little on your hands. I then brush off any excess and let it sit in the fridge while I get other things (decorations) ready, that way both the butter-cream and fondant reach the same temperature together. Optional: Once the cake is covered in fondant, I then smooth my fondant with crisco shortening, it gives it a shiny look and keeps it from cracking, because it gives even moisture all over. I then let it come to room temp or take it out of the fridge just when I'm going to deliver it. By the time it gets to the event its almost to room temp and it gets this beautiful shine on it....without using steam.
FYI: Any left over fondant, rub it all over with crisco shortening and store it in plastic bag or plastic wrap air tight, it will keep it from hardening and drying out.
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Permalink Reply by Babes on
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Thank you all so much for your replies,
When I make my next cake I will be more careful about the temperature of the cake and room, I will not be using icing sugar instead. I will try cornstarch as dee's dream cakes has said.
I would like to try using crisco shortening, I like the idea of the cake having a nice shine but as I live in Spain our shops don't stock crisco shortening could I use a different type of fat?
Dear Katy the fondant I used was Renshaw. I have the same problem with trying to buy fondant here we only have one shop and they only sell Renshaw. I have to order most of my cake products on line and the postage is very expensive.
Dee I love the idea of being able to store the cake in my fridge as it is so hot wear I live. Could you tell me do I have to cover the cake before placing it in the fridge.
I am a little upset at the moment because I really want to make cakes and sell them. Start a little business for myself. One of my friends saw my cakes on line and wants to place an order for a birthday cake. Unfortunately on Tuesday I am in hospital having a big back operation which means I can't do any cakes for some time, my first order and I can't do it.
Still I will have lots of time to read and lean more so I will be reading lots of messages on the forum.
Babes.
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Babes, first off, good luck with the operation. Nasty for you and I hope it goes well.
I use Renshaw too and have no problems, but then I live in England haha!
Re Crisco - that's just a brand, so you can use anything that is similar. Do you have Cookeen or Trex or any kind of lard? Any of those will have the same effect.
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Thank you, yes I can get some kind of lard here. I have just seen you live in Harrow. I have a friend staying with me on holiday and she comes from Harrow too.
Babes.
Katy Nott said:Babes, first off, good luck with the operation. Nasty for you and I hope it goes well.
I use Renshaw too and have no problems, but then I live in England haha!
Re Crisco - that's just a brand, so you can use anything that is similar. Do you have Cookeen or Trex or any kind of lard? Any of those will have the same effect.
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Sorry about your operation Babes. Hope all goes well. Take the time to look at tutorials & books on decorating while you are recuperating. I am sure your business will come in time.
I was in Spain 2 yrs ago, a cruise that stopped at a island and a few cities along the coast. Tenerife, Huelva, Cadiz, Malaga, Valencia & Barcelona. Stayed one day in Barcelona and I wish I/we had spent a few more days there.
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Well, what a coincidence Babes! I probably won't know her, but just in case - what is her name? Whereabouts in Spain do you live? My husband and I love Spain. In my youth, I did a term at Madrid University as part of my language secretarial course. Sadly, it didn't last long as I got appendicitis, had my appendix out in the Anglo American hospital in Madrid and then had to go home, I was so ill!
Babes said:Thank you, yes I can get some kind of lard here. I have just seen you live in Harrow. I have a friend staying with me on holiday and she comes from Harrow too.
Babes.
Katy Nott said:Babes, first off, good luck with the operation. Nasty for you and I hope it goes well.
I use Renshaw too and have no problems, but then I live in England haha!
Re Crisco - that's just a brand, so you can use anything that is similar. Do you have Cookeen or Trex or any kind of lard? Any of those will have the same effect.
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What a shame Katy.... a chance at at a stay in another country..... drats..... life eh.... always throwing curve balls..... :o)
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In a way June, yes. I'm sure if I had stuck it out, I would have come out way more fluent in Spanish. But in some ways, I think it was a 'get out' for me. I was way out of my depth in my ability in Spanish at the time and we were studying Cervantes' Don Quixote - a challenge even for a Spaniard, I was told! Every cloud etc.......
June Kowalczyk said:What a shame Katy.... a chance at at a stay in another country..... drats..... life eh.... always throwing curve balls..... :o)
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Yup..... Wasn't meant to be...... :o)
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