Help !!!!! Fondant Is Cracking.......

Baking By dvergara Updated 4 Jul 2010 , 9:44pm by dvergara

dvergara Posted 4 Jul 2010 , 5:28am
post #1 of 13

I am so tired and frustrated with fondant, this is our first attept to cover a whole cake with fondant, our problem is that it is cracking, and sticking to our table. This is homemade MMF and I'm not sure what the consistancy sholuld be. If it is too dry how or what do I need to add to get it perfect.
This cake is for my daughter and we have been trying since 4 p.m. to get it right over 6 hours. We are stuck!!!! Please help icon_cry.gificon_sad.gif

12 replies
Texas_Rose Posted 4 Jul 2010 , 5:39am
post #2 of 13

It should be the consistency of play-doh, but sticky. I usually have to add a little more water than the recipes say to use.

Sometimes when you work it too much, it will get too dry to save. Hopefully it's not at that point yet. You might sprinkle a little water on it and knead it a little bit, then cover your work surface with a thin layer of crisco and try rolling it out again.

What part of San Antonio are you in?

tinygoose Posted 4 Jul 2010 , 6:40am
post #3 of 13

I'd say if you have been working with it for 6 hours...quit...downshift into a buttercream cake with fondant accents, they look great.

Fondant should be smooth, sort of like playdoh only finer, and not sticky just stretchy after you knead it for a few minutes. I use corn starch, just a little, to keep it from sticking to the table, some people use shortening, but if you use too much is starts to fall apart on you.

bmoser24 Posted 4 Jul 2010 , 7:11am
post #4 of 13

Some suggest buying Wilton or like to learn consistancy, but cracking is too dry, crisco and knead and rest. cover ball with crisco and wrap in cello. Clean and scrape your area while waiting, and lightly apply crisco, when rolling sparingly sprinkle or dust surface. pick up and move a few times, only appling when nessesary. You must work quick! Also I keep my hands crisco'd.
I like MMF and learned not to add too much PS when mixing, and let rest before using. It almost seems too sticky when almost done, but after its rest, its perfect.
Hope this makes sense.

dvergara Posted 4 Jul 2010 , 7:13am
post #5 of 13

Texas Rose thanks for the input I try that, we are off 10 and 410

Tinygoose I would do BC but its for our daughters b-day, but I'll have to do some convincing.

Texas_Rose Posted 4 Jul 2010 , 7:24am
post #6 of 13

The reason I was asking where you were is that I have some MMF in the freezer, you could have it to see what the consistency should be...I'm at 90 and 1604 though so kind of far from you.

Do you have ingredients for another batch? If you made it now and let it rest overnight, you could put it on the cake tomorrow, hopefully in time for the party. I use 1lb marshmallows, 2lb powdered sugar (domino or c&h), 4 tablespoons water (or 3 tablespoons water, 1 tablespoon clear vanilla). If you have a KitchenAid mixer, you can use the dough hook to make it...just grease up the bowl really well with crisco, pour in the melted marshmallows/water mixture, then sift the powdered sugar in on top and mix it with the dough hook. Don't turn it up higher than the 2nd notch though, just like making bread.

The other option is, Walmart is open all night and they sell Wilton's fondant. I heard it's tasting better than it used to. I think it's about $20 for 5lbs.

tinygoose Posted 4 Jul 2010 , 7:26am
post #7 of 13
Originally Posted by dvergara

Texas Rose thanks for the input I try that, we are off 10 and 410

Tinygoose I would do BC but its for our daughters b-day, but I'll have to do some convincing.

Wish I could be there to lend a hand. I hope it turns out for you.

dvergara Posted 4 Jul 2010 , 9:31am
post #8 of 13

Thanks we made another batch "playdough" like we are going to let it rest over night. Thanks so much, I'll like you guys know how it came out.

Texas_Rose Posted 4 Jul 2010 , 10:22am
post #9 of 13

Good luck! Things are always easier after a good night's sleep.

Since your new batch of fondant isn't too dry, you should use cornstarch like Tinygoose suggested. The crisco is kind of a last resort, cornstarch makes a better finish. I use a piece of vinyl for a fondant mat. It costs $3 a yard at Hobby Lobby, and one yard makes several good mats. You still have to use cornstarch on it, but not as much as you would on a table or countertop. Another advantage to the vinyl is that if you're not used to picking up a big piece of fondant, you can pick up the whole mat and flip it over the cake, kind of like putting a top crust on a pie.

If you decide to go buy vinyl, I think Hobby lobby is closed on Sundays, but the big Joann store across from North Star would probably have it, and if you know of a Walmart that still has fabric, they might. It's the see-through vinyl like people put over a tablecloth sometimes.

artscallion Posted 4 Jul 2010 , 12:06pm
post #10 of 13

Won't help you now, but for future, this MMF recipe is all I use...

The addition of glycerin makes a world of difference in the workability. Anyone who has had trouble with MMF should try it.

dvergara Posted 4 Jul 2010 , 7:18pm
post #11 of 13

TexasRose and Tinygoose, the new batch came out, it was sooooooooooooooooo much easier that time. Thanks so much have a Safe and Happy 4th. I post a picture of it later today or tomorrow.

dvergara Posted 4 Jul 2010 , 9:39pm
post #12 of 13

here is what the cake ended up looking like

dvergara Posted 4 Jul 2010 , 9:44pm
post #13 of 13

oops no picture, pix are to much but, I'll download into my album "Happy B-day Demi

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