ive used satin ice fondant and wilton fondant and everytime i make a cake it cracks on the top edge. is this because of the fondant i use or am i doing something else wrong
Choc-pan is awesome and tastes great!
I use Bakels
It may be cracking because it is too thin. When you get to the edges, move your hand up the icing rather than down as you smooth it so it holds any weight. If they are small cracks, put some icing sugar in the palm of your hand and massage them into the cracks, it fills and covers them.
I use Renshaws Regalice - because of its elasticity (that doesn't look right ) and the vibrant colour range - mixes brillantly with either powders or gel pastes.
Hmmm, might the cracking be because it is getting a tad dry?
If so and you have some liquid glucose - just rub a smear of that over it so as to keep it subtle -
As MIM said - smooth upwards - thus causing less drag.
I use massa grichuna neutral, white or dark chocolate fondant. It is pricey but the taste is delicious and all my clients rave about it. I have heard from a member of my cake club that fondarific is very very tasty and comes in a number of yummy flavors. It's less expensive than massa--I may try it out when I get a chance.