Cracking Fondant

Decorating By CanadianCakin Updated 24 Apr 2009 , 11:57am by Lee15

CanadianCakin Posted 23 Apr 2009 , 2:48pm
post #1 of 6

Question for all you there a way to make sure your fondant doesn't crack when it dries?

Thanks for the info!


5 replies
KrissieCakes Posted 23 Apr 2009 , 3:29pm
post #2 of 6

I'm no expert, but using Crisco on the fondant has really helped me keep my fondant from cracking. I started using PS to roll out the fondant, but I always got the elephant skin look and cracking around the edges. Now that I use crisco (not a lot!) it stays really nice for me.

CanadianCakin Posted 23 Apr 2009 , 10:40pm
post #3 of 6

So when rolling out the fondant instead of layering thesurface with icing sugar use a layer of crisco instead?

KrissieCakes Posted 23 Apr 2009 , 10:49pm
post #4 of 6

Yes - a very very thin layer. Keep a little on your hands and the fondant won't stick to your hands either. I have found though that if you use too much crisco the fondant gets a little too stretchy and rips easier. So be careful how much you use! I've also heard that a dusting of cornstarch can be better than powdered/icing sugar, but I haven't tried that yet!

Rylan Posted 24 Apr 2009 , 11:47am
post #5 of 6

I'm also not an expert but I've never really had a problem with the fondant cracking on the cake as it dries. However, on the process of laying the fondant, I do. I usually just use crisco to smoothen it out.

I have tried smearing a small amount of crisco on my countertop an it didn't do very well (it kept sticking). I suggest you get a silicone mat, no crisco, no powdered sugar and no cornstarch.

Lee15 Posted 24 Apr 2009 , 11:57am
post #6 of 6

Make sure before you start using the fondant, that the consistency feels ok. If you start out with it a little stiff, it will only get stiffer as it dries.

And like the others said, silicone mat is the way to go. No Crisco, no cornstarch and no PS.

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