hi everyone! do you have any tip for me on how to avoid "elephant skin" on my commercially made rolled fondant. every time I take out my iced cake from the fridge and cover it with fondant, after the cake thaws (while designing and putting on accents) it just sags at the bottom. can somebody please help? thanks. happy baking!
I think its because u leave the cake out for to long in a warm room it can melt u have to keep it cold tempature hope this helps
Instead of icing the cake in buttercream try using ganache. Your cake will never sag again.
Try cutting a little more off the bottom when you trim the fondant off. I usually cut 1/4 inch off the bottom of the cake, so that when it does "sag", you don't notice it.
I have never had this problem on a reg basis(only when I use Satin Ice), so I'll just share a few things I learned by trail an error:
I always moisten the sides of the cake with a spray bottle/water. When I put the fondant on I make sure its not too thick, about the thickness of a nickle, I guess.
When I smooth out the fondant, I flair the edges out, as my cake sits on the counter directly. I dont prop the cake on top of a can or pan anymore...I know alot of ppl do, but it doesnt weem to work for me. This way i'm able to get the sides tight. Smoothing from the top to the bottom.
I cut and smooth side over board, with fondant paddle, while holding cake up with other hand.
I then wipe cake down with slightly damp Handi Wipe, evenly moistened.
When I roll my fondant, I dont use PS!, only corn starch over crisco'ed(? lol) counter.
Oh and I have to work quickly..so I dont get drying cracks.
HTH, Keep looking for what works for you~
Check your thickness of the fondant when you roll it out. Is it even from middle to edge? Sometimes it can sag if the fondant is thinner in areas.
I agree with the cornstarch/powdered sugar question too. That will cause the elephant skin quickly. HTH
thank you guys for your wonderful suggestions! i really appreciate it...A WHOLE LOT! Happy baking!