Michele Foster Fondant Question

Decorating By angriley26 Updated 9 Mar 2014 , 10:58pm by AZCouture

angriley26 Posted 30 Dec 2013 , 6:01pm
post #1 of 8

Hi there! I am fairly new to cake decorating and just recently made the switch from Satin Ice to Michele Fosters fondant. I absolutely love it but do notice from time to time that I seem to get little cracks all along the top edge of my cake as soon as I cover it. Has anyone else had this happen or know what I am doing wrong? I am currently using the Michele Fosted Updated Fondant Recipe. TIA!!

7 replies
-K8memphis Posted 30 Dec 2013 , 6:41pm
post #2 of 8

i don't know specifically with that formula--just in general you can knead in some shortening--in some cases rub small cracks with shortening to re-condition that area--not that you didn't know that--


 but i wanted to say i really like your user name--clever

brenda549 Posted 30 Dec 2013 , 8:28pm
post #3 of 8

AI keep extra glycerin on hand after I make MFF. Sometimes I have to knead some into the fondant after I let it rest over night to give it extra elasticity. Hope this helps!

angriley26 Posted 31 Dec 2013 , 8:18pm
post #4 of 8

Ive tried kneading glycerine in but never let that actually rest. Ill definitely give it a try. Thanks!!

deb410112 Posted 9 Mar 2014 , 9:14pm
post #5 of 8

What the difference between ice satin fondant and regular fondant.

Where can I find a recipe for the ice satin fondant. I have been goggling unsuccessfully.

Thank you. 

deb410112 Posted 9 Mar 2014 , 9:18pm
post #6 of 8

Can some one  please tell me what the different between ice satin fondant and the regular fondant.

where can I find a recipe for the ice satin fondant. thank you.

Faradaye Posted 9 Mar 2014 , 10:21pm
post #7 of 8

ASatin Ice is a commercial brand of fondant. I don't think you'll find a recipe. Just like every fondant, some people like it, some people don't. It usually rates well for taste, but seems to get elephant skin easily.

As far as the cracks around the top with MFF, I get this sometimes if I haven't kneaded it well enough. I've found much better results if it is nice and warm and well kneaded. If I cover and notice cracks (they usually appear pretty much straight away for me) I just pull the fondant straight back off and reknead it for longer. I'm getting better now at judging if its ready or not when I'm kneading.

AZCouture Posted 9 Mar 2014 , 10:58pm
post #8 of 8

AHmmm, I've never had any cracking issues with MFF, that's one of the reasons I love it so. Perhaps your liquids are off balance?

Quote by @%username% on %date%