I am new to fondant but have worked in bakeries before. I worked with a chef a few weeks ago and made my first cake. I am in the process of making a cake for my husband to take to work. It is an 11x17 with 2 layers. Maybe to big for my first go! I am using Satin Ice fondant. I did not get enough out the first couple of times I rolled it out and wound up rolling it out 3 times on Sunday, got frustrated and walked away. Last night I added more fondant and rolled it out again. Put it on the cake and it is scaly and will not go smooth. Did I over work the fondant? Just trying to figure out what I did wrong to correct it in the future. Thank for your help.

I had that happen once...I think it dried out. I added some Crisco back in and worked it until the dry scalies disappeared. Don't know if that helps!

You put your fondant cakes in the fridge? I'm not very experienced, but I always leave fondant out of the fridge...is this a practice cake or a cake to sell?

It sounds like your fondant dried out - I would work crisco into it and maybe a little bit of water (not much) Then I would put a large pot of water on the stove and boil away this will help keep moisture in the air and help the fondant not dry out so much while you work with it.

I would not mix water with the fondant - it will make it very sticky - you could try a little crisco. If it's already on the cake over top of buttercream you don't want to take it off and re-work it unless you have more fondant to use - you won't be able to reuse what you have. If refrigerating your cake with fondant on it - be careful touching it when you bring it out until it comes to room temperature - there may be condensation on it and you will leave finger marks on it.

Debbie

I think that your fondant is too dry,just add a little shortening to it & that should help.

You may want to check this website out, I always have luck finding what I need there http://www.baking911.com/decorating/cakes_fondantrolled_tips.htm
I have taken fondant off a cake a lot of times. You will need to wipe the bc off of the fondant. I have this problem when my fondant is too dry. I have added crisco and vanilla extract. When the crisco does not seem to be doing good enough then I will add extract. I also seem to have better luck with my fondant when I use crisco and not constarch or confect sugar to use so the fondant will not stick when I roll it out.
I have read in the Cake Bible that putting a fondant cake in the fridge for just an hour or so will help the fondant melt in your month. I have always been to chicken to do this. Good Luck.

Okay, thank you...I just didn't know! I had an instructor tell me not to! Oh well...

HMM....if you put the fondant on the cake you could have gotten some frosting in the fondant...that would cause crusties

Thank you so much!

Try this link, www.baking911.com/decorating/cakes_fondantrolled_tips.htm - 98k -
hope that works. I read everything I can. I got my book off of amazon, you can find some great deals on used books. I think there is over 45 different fillings and buttercream recipes. Wonderful book, I love my Cake Bible! Rosy Levy also has a website, but I am not sure if it is free.

I do not think that link works. I was sending you to www.baking911.com and going to decorating 101 rolling fondant.