katies_cakes Posted 23 Mar 2010 , 10:06pm
post #1 of

Im having problems with covering my cakes in fondant, i think i may be rolling it too thin? what thickness does everyone roll it to before covering the cake? iv heard of people having problems with the fondant being too thick to, so im worried about making it thicker. mine was about 1/4 inch thick, but i have a few holes where its stretched too thin. and the BC is showing through in a few places. any help would be great, im starting to get upset. icon_cry.gif

12 replies
Rylan Posted 23 Mar 2010 , 10:13pm
post #2 of

I roll mines 1/16" to 1/8" thick. I use chocolate fondant all the time so I don't get any tearing.

malene541 Posted 23 Mar 2010 , 10:15pm
post #3 of

I roll it about 1/8"-3/16" and thicker if I need to cover something that I need it to stretch like a ball shape.

marknelliesmum Posted 23 Mar 2010 , 10:21pm
post #4 of

How big is your rolling pin? If it is too small then you are maybe rolling it thinner where the ends of the rolling pin are without realising it hence the tearing. Fondant that is 1/4 inch thick shouldn't tear unless it is poor quality fondant.

katies_cakes Posted 23 Mar 2010 , 10:29pm
post #5 of

Thank you for your replys. iv just noticed my massive typo, i ment to put that mine was about 1/8". sorry, im really tired. lol. so if anything mine maybe too thick do you think? thanks again.

katies_cakes Posted 23 Mar 2010 , 10:34pm
post #6 of
Quote:
Originally Posted by marknelliesmum

How big is your rolling pin? If it is too small then you are maybe rolling it thinner where the ends of the rolling pin are without realising it hence the tearing. Fondant that is 1/4 inch thick shouldn't tear unless it is poor quality fondant.



i hadnt thought of that, i have been using a small non stick rolling pin, think im going to get the big one out! i think you have hit the nail on the head, thank you!

Polkadot79 Posted 23 Mar 2010 , 10:46pm
post #7 of
Quote:
Originally Posted by Rylan

I roll mines 1/16" to 1/8" thick. I use chocolate fondant all the time so I don't get any tearing.




What brand do you use? I have a container of White Choco-Pan that I just bought. Hoping it works great! I've been using Satin Ice and so much inconsistency although my fondant-covered tiered experience is limited.

marknelliesmum Posted 23 Mar 2010 , 11:03pm
post #8 of

Glad to help! My rolling pin is 24" and I use this for every cake even 6" tiny things. As a rule of thumb your rolling pin should be wider than your fondant that way your pressure is even and it leads to less problems in my (limited) experience. I'm only a hobby baker but I only do fondant cakes.

katies_cakes Posted 24 Mar 2010 , 12:44am
post #9 of

I just wanted to let you know i got out my big rolling pin and i found it much easier, i dont know why i didnt think of it. it was still a bit smaller than my fondant though, so i think i will invest in a bigger one. i have still ended up with a crease mark at the back, but i can hide it once decorated. lol. How can i ensure a flawless finish with no marks for next time? thankyou so much for all your help!

marknelliesmum Posted 24 Mar 2010 , 9:46am

Hiya
Where was the crease ( side, edge, bottom, corner) and can you describe it or maybe post a pic (eg. level with fondant and looking like a crack or big space all bumpy and looking like grand canyon lol) Sounds daft but different creases are caused by different probems. Oh and is it a round or square cake this makes a difference too in terms of avoiding creases.

katies_cakes Posted 24 Mar 2010 , 10:50am

Its a round cake, its tall if that makes a difference, about 4 1/2". the crease is at the back, when i pull the skirt away to smooth out the pleats i always end up with 1 large pleat left at the back that i cant get rid of, the rest is smooth and flush with the cake, its just always that last 1. and if i try to pull or smooth it like the others it tears or looks a bumpy mess. does that make sense? thank you.

marknelliesmum Posted 24 Mar 2010 , 10:59am

From what you are describing it sounds like you smooth top to bottom then move round the cake doing top to bottom - does that sound right? If so you will always end up with a fold. Next time try smothing the first 1/4 inch all the way round ( easier if the cake is on a turntable) then the next 1/4 all the way round and keep going until you are at the bottom. Oh and don't push your hand away from you ( to the bottom of the cake) when you are smoothing bring it upwards as you smooth this will prevent tearing and saves the fondant stretching. Hope that makes sense.

katies_cakes Posted 24 Mar 2010 , 11:09am

Yes, thats exactly what i was doing. i will try going around the cake bit by bit next! i try to smooth up instead of down, but i always end up doing it the wrong way without realising! lol

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