Cracked Fondant

Decorating By goldenchld Updated 2 Mar 2012 , 5:53pm by Confectionery416

goldenchld Posted 2 Mar 2012 , 4:32pm
post #1 of 2

I don't normally use fondant- I don't care for the taste- but am making a piano/vioin cake and I need to use fondant for the violin and piano keys. How do I keep the fondant from cracking? Each time i have tried to make the keys, they start to crack around the edges and the violin is cracking too. Do i need to mix the fondant with something? I have to finish this cake for tomorrow! HELP

1 reply
Confectionery416 Posted 2 Mar 2012 , 5:53pm
post #2 of 2

Hi! Good luck with your fondant cake! Here are my tips:

1) Work some crisco/shortening into your fondant before rolling it out. When I say 'some', its very little, like a teaspoon per pound. If you need more, add more. Just work it in like lotion. icon_smile.gif

2) Work VERY quickly with your fondant. It does dry quickly. You have about a two minute window before it starts to dry. After it begins to dry, you'll have to leave it be.

3) Cover any extra fondant up right away. This will stop it from drying. Fondant HATES water, so cover it with plastic wrap, something air tight. Water will make it sticky and slimy.

4) Try working with a different brand of fondant. Wilton dries out really fast and I love that for details and flowers, etc. When I cover a cake, I used Satin Ice or Duff.

Good luck! Hope that helps!
Laura

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