Fondant Misery

Decorating By kimbordeaux Updated 4 Jul 2010 , 6:31pm by ycknits

kimbordeaux Posted 3 Jul 2010 , 12:46am
post #1 of 17

I've been working with fondant for over a year. I started out with homemade MMF and as business picked up I no longer had the time to make my own fondant so I started purchasing Satin Ice. I have tried different ways of covering my cakes... different fondant thickness, elevating cakes, leaving cakes on flat surface, cutting down my rolling time, even turned on the humidifer to moisten air but, my fondant is still cracking and sometimes even tearing around the top edges of cake and getting elephant skin everywhere else. I did not have this problem with my homemade MMF. I'm trying to figure out why this keeps happening. Let me ask you all a question. Instead of using powered sugar or cornstarch on the surface I'm rolling fondant on I use shortening because I already have a problem with it drying out to fast. I figured if I used shortening instead it would keep it moist longer. In the end I've found that the fondant has ended up with a lot of shortening in it after you trim cake, reuse that piece for next tier which is then rolled in shortening also. I also use shortening on surface as I color so that fondant does not stick so that's alot. Is this maybe why my fondant is being so mean to me? Should I use powered sugar or cornstarch instead? This is killing me because I'm trying to be ever so careful and when I use MMF everything was fine even with the shortening use. PLEASE... I need some advice icon_cry.gif

16 replies
Tracya Posted 3 Jul 2010 , 12:53am
post #2 of 17

I had the same problem with my satin ice. What is happening?????

Kellbella Posted 3 Jul 2010 , 12:55am
post #3 of 17

Maybe you need to knead the fondant a little longer? I'm not sure why your having such problems....I usually use cornstarch to dust my mat with, I use Fondx and lately Jennifer Dontz's recipe and have not had any problems. I'm so sorry, I now how frustrating it is. The fondant battle is a tough one sometimes....can you take a break and go at it later or try tomorrow? Good luck.

cathyscakes Posted 3 Jul 2010 , 1:35am
post #4 of 17

You should buy Jennifer Dontz's fondant video. She walks you through making her white chocolate fondant and it works great. She adds a white chocolate candy clay to pettinice fondant. I did my first fondant cake last weekend, and it worked like a dream. No elephant skin at all, she says in her video that she never gets elephant skin. It was so easy. Believe me, I was really stressing, I had never covered a cake in fondant, never practiced, and now its the only way to do a cake, I loved it. If you want to take a peek at the cake, its in my photos, second cake.

leah_s Posted 3 Jul 2010 , 1:43am
post #5 of 17

I know so many people have reported similar problems with SI and I'm just not experiencing them. I do knead it quite a bit and frequently start it out in the microwave, just to warm it up and make it easier to knead.

That said, I've bought PettinIce recently and like it a lot.

tiggy2 Posted 3 Jul 2010 , 1:56am
post #6 of 17
Quote:
Originally Posted by cathyscakes

You should buy Jennifer Dontz's fondant video. She walks you through making her white chocolate fondant and it works great. She adds a white chocolate candy clay to pettinice fondant. I did my first fondant cake last weekend, and it worked like a dream. No elephant skin at all, she says in her video that she never gets elephant skin. It was so easy. Believe me, I was really stressing, I had never covered a cake in fondant, never practiced, and now its the only way to do a cake, I loved it. If you want to take a peek at the cake, its in my photos, second cake.


Ditto!!!

tracycakes Posted 3 Jul 2010 , 1:59am
post #7 of 17

I've always had problems with that so I've switched to Fondarific. No elephant skin, it tastes better and I can roll it thinner. My customers like the flavor and the fact that it can be so thin.

JenniferMI Posted 3 Jul 2010 , 2:27am
post #8 of 17

Mine is a semi-homemade starting with Pettinice. It performs like a dream....NEVER any elephant skin. EASY and fast to make.

Fondant really should be your friend icon_smile.gif

Jennifer icon_smile.gif
PS - Glad to hear you gals like it!!

kimbordeaux Posted 4 Jul 2010 , 3:25am
post #9 of 17

Hey ya'll!,
After freaking out over the first cake Friday I finally decided to try powered sugar on the table instead of shortening. Was so scared that it would just suck what moisture was in fondant out and make my fondant situation worse. Amazing it worked great! Kinda hard to work with when using dark chocolate or black fondant but most of powered brushes off. I'm going to try to attach pics of cakes (not very good pics though) of cakes I did yesterday. The first one that gave me a fit and probably took a few years off of my life is the white 2 tier. The Sweet 16 and Pops cake were a breeze. Lesson learned... shortening and homemade MMF mix and work well together... Satin Ice and shortening are a nightmare and make it impossible to cover a cake. Thanks everyone!

kimbordeaux Posted 4 Jul 2010 , 3:30am
post #10 of 17

Hmm, I tried posting my cake pics about 3xs, no luck

JenniferMI Posted 4 Jul 2010 , 12:55pm
post #11 of 17

Kim -

I always use pdr. sugar to roll my fondant icon_smile.gif

Jen icon_smile.gif

kger Posted 4 Jul 2010 , 1:20pm
post #12 of 17

Jennifer- can you tell me what your recipe ends up costing? Like, MMF & MFF are rather inexpensive compared to Satin Ice, for example. Have you worked out the price/pound?

ycknits Posted 4 Jul 2010 , 1:24pm
post #13 of 17

Kger - What's MFF? Thanks!

JenniferMI Posted 4 Jul 2010 , 1:33pm
post #14 of 17

Kger - I really haven't. But, that would all depend on if you get the ingredients at retail or wholesale. I charge the same for my buttercream and fondant cakes.

Jen icon_smile.gif

kger Posted 4 Jul 2010 , 2:19pm
post #15 of 17

MFF = Michele Foster's Fondant (see recipe board)

laneysmom Posted 4 Jul 2010 , 3:02pm
post #16 of 17

Weird to find this thread after I just had the exact same experience. Mind you, I have been using Satin Ice for a few years and have never had a problem--'til this weekend. I had a horrible time! Cracking, tearing, too thick, too thin! No matter what I did, nothing worked. I felt like I had never worked with fondant before. Never was I so happy to be a hobby baker instead of a pro. If I was getting paid for that cake, I don't know what I would have done!

And I had nice weather so I couldn't even blame the heat and humidity. Sheesh!

ycknits Posted 4 Jul 2010 , 6:31pm
post #17 of 17

Got it! Thank you for the translation :>)

Quote by @%username% on %date%

%body%