Help! My fondant is cracking when I am trying to cover a round cake. Is it too thick or too thin? What should I do?
How long are you letting it sit after rolling it and before covering the cake? What are you rolling it out on? What part of it is cracking? What kind of fondant are you using?
it usually does that when its too dry. if you take too long to roll it out and get it on the cake that is going to happen, or if it doesnt crack you'll get "elephant skin" usually on the edges....try kneading in some (just a bit) of shortening before rolling it out. it'll give you a bit longer working time. if it's tearing, then maybe you are rolling it too thin. 1/8" is usually good.
Thank you. I am using Satin Ice fondant and am getting that elephant skin on the top edges. I tried the shortning and it is working better on the second cake. by the third cake I should have it down pat... Thanks again for the advice.