Rolled Fondant Help!!!

Decorating By luluwewa Updated 21 Sep 2009 , 1:12am by tracey1970

luluwewa Posted 19 Sep 2009 , 7:30am
post #1 of 4

This is only our 3rd time using the rolled buttercream. 1st time went great but last time and this time arent going well. We keep getting lots of cracking. On the one cake we can still see the cake through so we did the next one thicker but its causing more cracking. We've tried the rubbing more powdered sugar on it, but its just not looking like its going to smooth out. Any suggesstions? icon_eek.gif My helper is close to throwing it out the window

3 replies
peg818 Posted 19 Sep 2009 , 8:58am
post #2 of 4

are you using rolled fondant or rolled buttercream. I have never had any luck with the rolled buttercream i find that there is no stretch with the buttercream like there is with the fondant.

luluwewa Posted 19 Sep 2009 , 2:35pm
post #3 of 4

rolled buttercream

tracey1970 Posted 21 Sep 2009 , 1:12am
post #4 of 4

I have never used rolled buttercream, but when I roll out fondant, I use a mat rubbed lightly with shortening (versus PS or cornstarch). I find that helps with pliability and cracking. Not sure if it would work for rolled buttercream????

Quote by @%username% on %date%