CakeandEatits Posted 27 Sep 2012 , 2:31am
post #1 of

My go to method for covering a cake is usually smbc. Though today I opted for satin ice fondant and had a few issues. When covering the cake the fondant began to tear at the sides an expose the buttercream beneath. It also began to tear when I tried to smooth it. I also had a major condensation problem because my cake was I'm the fringe prior to me covering it. Was this the cause of all the tearing an ripping? Or may I have rolled the fondant to then ?

4 replies
Diana81 Posted 27 Sep 2012 , 1:49pm
post #2 of

Was the icing underneath your fondant hard or soft? Putting it in the freezer for an hour or until it s hard can be very helpful.
Did u knead the fondant long enough? Knead it until it gets pliable.
How thick way the fondant layer? If it was too thin, it might have caused the ripping.

Diana81 Posted 27 Sep 2012 , 1:49pm
post #3 of

Was the icing underneath your fondant hard or soft? Putting it in the freezer for an hour or until it s hard can be very helpful.
Did u knead the fondant long enough? Knead it until it gets pliable.
How thick way the fondant layer? If it was too thin, it might have caused the ripping.

CakeandEatits Posted 27 Sep 2012 , 8:52pm
post #4 of
Quote:
Originally Posted by Diana81

Was the icing underneath your fondant hard or soft? Putting it in the freezer for an hour or until it s hard can be very helpful.
Did u knead the fondant long enough? Knead it until it gets pliable.
How thick way the fondant layer? If it was too thin, it might have caused the ripping.


The icing underneath was still pretty hard. i had pulled it out the freezing an placed it in the frige maybe an hour before covering. An I did knead it for a few mins maybe it wasn't as long as I needed to. An I definatley agree that it may have been rolled way to thin. I think next time ill try an roll it out thicker an knead it longer.

Diana81 Posted 27 Sep 2012 , 9:20pm
post #5 of

Ok! icon_smile.gif

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