Need Help Asap

Decorating By MisWheels Updated 9 Mar 2011 , 4:50am by MisWheels

MisWheels Posted 9 Mar 2011 , 2:47am
post #1 of 11

I am making my first mad hatter type cake. I have all three layers baked torted and crumb coated....problem is the fondant. I made MMF. Every time I roll it out it looks perfect but when I put it on the cake it tears, what am I doing wrong????? This cake needs to be ready for Friday and I'm losing my mind. It rolls beautiful I have the cake on a turn table (wilton decorating turn table-elevated) so maybe if I put it lower to the table and the fondant cant tug it will be ok??? help please!!!

10 replies
MisWheels Posted 9 Mar 2011 , 2:48am
post #2 of 11

each layer is 3 high and torted in between. I used 6-8-10

malene541 Posted 9 Mar 2011 , 3:05am
post #3 of 11

If your fondant is colored dark then it might be that too much color is in your fondant and it's changed the texture. I've only had this happen when I've made red, black or dark blue MMF.
For this type of cake I would cover it with white MMF or slightly colored and airbrush the real final color.
Hope this helps! Good luck!!!

awatterson Posted 9 Mar 2011 , 3:10am
post #4 of 11

Is it too thin?

Cakesue Posted 9 Mar 2011 , 3:21am
post #5 of 11

Try cupping around the top edges to adherer the fondant to the cake first. This will hopefully stop it from pulling down and tear. Cut the excess on the bottom as quicklly as possible or the weight will also pull and tear at the fondant. Do this before you start smoothing the sides of the cake. If this doesn't work or the tearing occurs when you lift to put on the cake, , roll out on a silicone matt and lift the mat to the cake and peel off onto the cake. Other ideas for mmf is adding corn syrup or shortening and rework the fondant to get the elasticity back. I have tried all these. I now use Satin Ice.

Jess1019 Posted 9 Mar 2011 , 3:26am
post #6 of 11
Quote:
Originally Posted by malene541

If your fondant is colored dark then it might be that too much color is in your fondant and it's changed the texture. I've only had this happen when I've made red, black or dark blue MMF.
For this type of cake I would cover it with white MMF or slightly colored and airbrush the real final color.
Hope this helps! Good luck!!!




I agree 100 %. I did a topsy turvy in white and it went great, not one problem. Then I attempted to do a blue one and the fondant torn every time. Luckily I could hide it under the accent pieces. Next time I will airbrush for sure!

MisWheels Posted 9 Mar 2011 , 3:46am
post #7 of 11

Thank you guys so much. Unfortunatley air brush is NOT an option I am by no means a pro and don't have the equipment. After plaaying with it I have gotten two tiers covered, they aren't perfect but I'm hoping to hide imperfections under decorations. This is NOT as easy as it looks! All those tutorials man they just whip these things together. This cake is for my mother in laws 60th birthday. Originally my niece had wantedt o help make the cake but I barely have enough patience for myself and this is way more detailed than I thought possible. So I am constructing the tiers and covering in fondant and then she will help with the decorating. Not an easy task I hope it comes out ok. I've put a lot of money and time into it!

Thank you again! I think the coloring may be partially to blame. I have worked with it white and had no problems these colors are bright purple and pink. So guess what color the middle tier will be?? WHITE! I'll add polka dots or stripes in other colors but I'm done messing around with the colors! icon_smile.gif

ALVARGA Posted 9 Mar 2011 , 3:52am
post #8 of 11

Are you letting your mmf rest overnight from the time you make it to the time you use it? Color it the night before you plan on using it and it will firm up and be easier to handle.

pursuing_perfection Posted 9 Mar 2011 , 4:00am
post #9 of 11

I have had problems with hot pink MMF tearing. However the purple MMF I made (same recipe) and covered a larger tier with, was fine. Is it something about the pink/red color, or just the fact that you need to add more color than with other shades?

Working in extra shortening has proved to be a good solution for me. That and trimming fast so that you don't have too much weight pulling. I also keep my cake almost flat on the counter until I am doing the final stage of smoothing. Hope that helps.

MisWheels Posted 9 Mar 2011 , 4:10am
post #10 of 11

I made the fondant Sunday and have had it wrapped in saran wrap in the cabinet. Adding shortening worked somewhat for my but gt a litle sticky rolling it out. I may decide to re-cover my top tier, it's a little more messy looking then the bottom. But the bottom (Purple) is looking pretty good. I'm happy!

MisWheels Posted 9 Mar 2011 , 4:50am
post #11 of 11

I now have the bottom layer covered in purple, middle in white and I recovered the top in white. I will add decorations to break up the tiers but sooooooooooooo much better coverage! Although with all the finagling of the fondant my top tier kind of lost it's slant...it's more rounded. Hoping it will look ok anyway. Looks kind of like a knob, rounded top but tapered in at bottom...we'll see!

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