What Causes Fondant To Break And What Are Some Solutions?

Decorating By Cosima Updated 11 Sep 2011 , 10:00pm by jennifercullen

Cosima Posted 10 Sep 2011 , 9:48pm
post #1 of 9

Im sure there is plenty within this forum with this topic but im on an ipad and the only results coming up have nothing to do with the answer. So if all could help, would be greatly appreciated. Question is within subject line. icon_smile.gif

8 replies
cakeandpartygirl Posted 10 Sep 2011 , 10:30pm
post #2 of 9

Do you mean break or is it cracking? If its cracking it could mean that it's dry and you could simply add some shortening. Do you make your own or is it bought. If you could supply some more info such as brand or type mmf or mff it would help.

Cosima Posted 10 Sep 2011 , 10:31pm
post #3 of 9

Omg!!! I read this and whas huh???? I thought water and fondant dont mix

QUESTION:
Help! Whenever I make the MM fondant and try to cover the cake, it cracks and breaks - - what am I doing wrong? I use the Wilton reccomendation for the amount of fondant to use, for example, 48 oz to cover a 10" cake 4" high.

ANSWER:
The answer is simple.  Add a bit more water and then a bit more Crisco. When your face is dry you add water (a moisturizer) and a night cream to hold the moisture in. Fondant is the same way, it is the skin of the cake.  It needs both the water and the vegetable shortening

Try this.  Add an additional tablespoon of water and knead.  Rub a tablespoon of Crisco on to your hands and knead that in thoroughly.  You might need to add another tablespoon of water and or Crisco to get the job done right. The MMFondant recipe is not sacred.  You need to tweak it to get it right for you.

Different weather atmospheres and products have different levels of moisture.   You need to adjust your recipes to accommodate that problem.   I have never seen any recipe that is absolutely correct for everyone, as it is written.  Every recipe needs to be adjusted to weather, altitude and the products that are being used. 

jennifercullen Posted 10 Sep 2011 , 10:59pm
post #4 of 9
Quote:
Originally Posted by Coma

Omg!!! I read this and whas huh???? I thought water and fondant dont mix




I think the person who is answering means either adding a little more water at the first stage of making home made fondant, or adding just a tiny bit at a time to make the fondant less dry, this is ok as long as its only a little bit at a time and kneaded in properly. I did it with my fondant at one point anyway and it went ok.

As for your original question, there could be lots of reasons your fondant is breaking. It could be too dry, too warm, over kneaded, to name just those 3 reasons. I found in summer when it was warm my fondant was a nightmare to work with. Especially if it was coloured. Now the weather has cooled down a bit it seems to be better for me.

aligotmatt Posted 10 Sep 2011 , 11:13pm
post #5 of 9

If I'm having particularly dry fondant, I'll rub crisco on my mat and roll the fondant on the crisco and then flip it on to the cake, so very moist fondant is on the outside. Try to do as much smoothing with as little corn starch as possible.

If it's already on the cake and you have some elephant skin or cracking, you can rub some shortening onto that as well, it won't be perfect, but it will help.

cakeandpartygirl Posted 10 Sep 2011 , 11:21pm
post #6 of 9

Do you mean break or is it cracking? If its cracking it could mean that it's dry and you could simply add some shortening. Do you make your own or is it bought. If you could supply some more info such as brand or type mmf or mff it would help.

shuswapcakes Posted 10 Sep 2011 , 11:46pm
post #7 of 9

+1 to using crisco!

jennifercullen Posted 11 Sep 2011 , 10:00pm
post #8 of 9

Oh poop I've just realised I put coma instead of cosima, sorry my phone changes words if it thinks I'm trying to spell something else!

jennifercullen Posted 11 Sep 2011 , 10:00pm
post #9 of 9

Oh poop I've just realised I put coma instead of cosima, sorry my phone changes words if it thinks I'm trying to spell something else!

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