Hi, can anyone tell me why fondant would wrinkle,( like elephant skin)
when be put onto a cake ?
You mean it looks nice and smooth when you roll it out and then gets the elephant skin look as soon as you move it to put it on the cake? If that's the case, it's just drying too quickly and you need to move quicker or add some more shortening to the fondant.
thanks for that. i was moving pretty quick , but the weather was hot , fondant was thick and very large quanity .do you think any of these things could contribute ?
Definately lyneeee, lots of things contribute to wrinkly fondant, The weight, the quality, the weather, the time . .
If your fondant was extreemly wrinkly, then it was problies the combination of the heat, and your fondant drying out to quick, if its just the very corners . . it could just be the weight of the fondant pulling its self down causing the wrinkles.
I agree that the brand of fondant will effect the wrinkling too. For instance, I think the flavore of Satin Ice dark chocoalte fondant is great. But it is more prone to cracking and elephant skin than their other flavors. A trick I found just by accident, if you knead an alcohol based flavoring into fondant it makes it much smoother and easier to work with. I was turning red fondant into peppermint flavored when I discovered this.
microbiology1: So if I added an alchohol based product to the dark chocolate Satin Ice, do you think it would help the elephant skin problem?? I only ask, because I did a cake yesterday with it, and it went on pretty and smooth, but the next day, it had developed the elephant skin look. It was very slight, and I am sure I am the only one who noticed it, but I still want to know if there is a way to avoid it.
When I rolled it out and worked with it, I used shortening, to make it softer and more pliable, and it looked awesome. But as it dried, that is when the elephant skin developed.
I was using plain white Bakels fondant, the shortening is a great idea thanks.