I have been having a problem when I cut fondant into the shape I need for a decoration on a cake. My edges always crack. I want that smooth finish but no matter what I try, it never works. How do I keep the fondant from cracking?
On the latest cake I had done, I cut the fondant ribbons for a bow with a rolling cutter. Again, the edges cracked. Please help!
AI love my little wheel cutter. When I make ribbons, I turn them over & run my fingers along the side to smooth them.
Do you mean the raw ragged edge or cracking? If cracking, the fondant may be too dry. When working with gumpaste, I sometimes put a bit of shortening on my fingers to help smooth.
Yes, the raw edges are cracking. I use shortening in mine as well. It's driving me crazy that they won't stop cracking. I try to run my fingers on the edges but that doesn't help either. I just wondered if there was another suggestion that I could try to help my cracks LOL. I shall try more shortening next time. Thanks for that advice!! :)
Sounds like your fondant is too dry. Â It shouldn't be cracking. Â What brand do you use or do you make your own? Â Some need extra kneading & some need some shortening.
I make my own. I use a 16oz bag of mini marshmallows, 2lbs of powdered sugar, and 2 TBS of vanilla extract. I usually let it set over night in an airtight bag to set. Then I heat it up a bit to be able to knead it when I am working on a cake. Should I be doing something different?
AHopefully someone more expierenced with this type I fondant can help. I've never made my own so I don't have any good tips.
Oh yes.Â Put the mini marshmallows in a large plastic container along with a splash of water - probably 3 tablespoons.Â Melt the marshmallows - stir to get out all the lumpy unmelted bits - then put a couple cups of powdered sugar in the bowl and the rest on your impecably clean kitchen counter.Â pour the warm mallow mix into the center of the powdered sugar on your counter and start kneading with liberally greased (Crisco'd) hands.Â Add clear vanilla if you wish.Â Knead until you incorporate most of the powdered sugar - but it might not need all of it.Â Roll it out once then twice (this gets rid of all the air bubbles).Â I find that adding a cup full of melted wedding white Merkins chocolate to the mix when it's still in the bowl, helps improve the texture.Â Hope this helps.
I never leave my fondant over night. It seems to alway crack or have elephant skin like texture. I just make it right before I put it on my cakes and let it cool before I actually cover them.. Works better for me.. (and I only use MMF)
SugarRushStuff,Â compared to the recipe I use, your homemade fondant doesn't have any liquid glucose/corn syrup in it.Â I always thought that that was there to help make it stretchier, so it might be worth a try?Â Anyone else know better?
When you make the MMF make sure to knead it as much as possible.Â I like toÂ separate myÂ MMF intoÂ 2-4 pieces, and lightly coat the pieces with a little bit of shortening, wrapped in plastic wrap. I let the MMF rest overnight.
When I am ready to used the MMF to cover a cake I knead the fondant and apply a little bit more shortening to make it pliable. I also grease my work surface with a little bit of shortening. I'm not crazy on using cornstarch or powder-sugar to dust my surface. If you used to much it will dry the MMF.
You can also try adding a 2 tsp of corn-syrup to your MMF recipe.Â It helps to make the MMF more pliable.