How Do I Get A Huge Cake Covered In Fondant?!

Decorating By Tashablueyes Updated 8 Oct 2008 , 4:04am by Tashablueyes

Tashablueyes Posted 30 Sep 2008 , 4:46am
post #1 of 9

I've been using MMF for a few months and NEVER had a problem. Then suddenly I had this huge anniversary (wedding style tiered) cake to do and every single time I tried to drape the fondant it crumbled at some point. Sometimes even after I had it on and it looked beautiful.
What did I do wrong? Should I just give up? Should I try some more forgiving type of fondant? What happened?! If I ever get over it I will post my cake disaster!

8 replies
deliciously_decadent Posted 30 Sep 2008 , 7:42am
post #2 of 9

how do you get it from board/bench onto your cake? what do you use to stop it stcking icing sugar/cornflower etc? how warm is your icing could you be over kneeding it and making it to soft?

Tee-Y Posted 30 Sep 2008 , 5:40pm
post #3 of 9

Try getting someone to help shove the cake under while u lift the fondant, that way u don't have to move the fondant far and u relieve pressure on the fondant! This has worked well for me with my large cakes,hope u find this helpful.

JenniferMI Posted 30 Sep 2008 , 6:55pm
post #4 of 9

Just my opinion...

I think choc. fondant is MUCH stronger than regular fondant. I just pick mine up with my two arms and gently place on the cake. My thickness is around 1/8" thick.

jen icon_smile.gif

deliciously_decadent Posted 30 Sep 2008 , 9:01pm
post #5 of 9

I roll mine up over a large rolling pin then unroll ot over the cake!~works every time!!!

Win Posted 30 Sep 2008 , 9:17pm
post #6 of 9

Now that I'm using Michele Foster's Delicious Fondant (recipe can be found on this site,) I'll never go back to MMF except for covering my cake boards. I found too many times that if one little thing was off (i.e. crystallizing the marshmallows as they cooked) I had problems with it tearing, etc. As well, some people insist it does not matter, but I personally think you must use brand name and not store name marshmallows. For big cakes, I have that found rolling it on a laminate sheet then flipping it over onto the cake is a sure method for successful placement. Don't give up on this one, but do take time to try Michele's when you get a chance!

AmazingGraceCakes Posted 30 Sep 2008 , 9:31pm
post #7 of 9

It sounds to me you rolled your fondant to thin??? I learned from Sugarshack, crumbcoat cake and about 1/4 " thickness for the fondant and I've never had a problem even with big cakes. I use MMF.

Just my opinion... it has worked for meicon_smile.gif

dulzuramagica Posted 30 Sep 2008 , 9:46pm
post #8 of 9

you could give this a try its very good for larger cakes (but you need a second set of hands) GL!!!


Tashablueyes Posted 8 Oct 2008 , 4:04am
post #9 of 9

Yeah, I'm feeling like MMF is just an unbelievable nightmare. I am going to try Michelle Foster's the next time I need fondant.

Quote by @%username% on %date%