emmc Posted 28 Jul 2013 , 3:33am
post #1 of

AHi everyone,

Can anyone advise me on why my fondant cakes always have hairline cracks or stretch marks?[IMG]http://cakecentral.com/content/type/61/id/3065605/width/200/height/400[/IMG]

I did knead with shortening and applied shortening on those parts which have this crack. My friend suggested that I could have kneaded my fondant for too long. Could this be it?

This is satin ice btw.

2 replies
bct806 Posted 28 Jul 2013 , 4:37am
post #2 of

AI use mmf but it does that if it starts to dry out.

emmc Posted 29 Jul 2013 , 12:04am
post #3 of

AOh so I guess the only way is to work faster...

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