First Time With Fondant

Decorating By KeystoneBelle Updated 9 Jan 2014 , 12:25pm by MeganLG

KeystoneBelle Posted 6 Jan 2014 , 4:59am
post #1 of 8

I tried to cover a cake with fondant today and it was a disaster. It tore, the BC leaked through, etc.  Would appreciate some tips.

7 replies
osman1989 Posted 6 Jan 2014 , 5:07am
post #2 of 8

Hello, sorry you had such a bad time with your fondant.  A few questions, what kind of fondant did you use? Homemade, marshmallow or store bought?  This will help determine where the issue might have been.  Also, was the BC leaking through the fondant or was it bulging on the sides?  

KeystoneBelle Posted 7 Jan 2014 , 7:06pm
post #3 of 8

AStore bought - Wilton.

osman1989 Posted 7 Jan 2014 , 8:20pm
post #4 of 8

Hello, the Wilton fondant is always a little on the stiffer side compared to other fondants.  It has to be kneaded until it's smooth and pliable.  Most of the time when the fondant tears when putting in on the cake it is because it was rolled out too thin or was uneven and not consistent in thickness throughout the whole piece of fondant.  If you are using the large Wilton rolling pin with the rings, I believe its the orange rings you want to use to make sure its the right thickness.  Otherwise it needs to be just over 1/8 inch thick or roughly the thickness of 2 stacked nickels.  That should give you enough thickness to prevent tearing but also keep it from being too bulky for smoothing. Don't give up,it just takes some practice. Hope this helps.  Have a great day! 

MBalaska Posted 8 Jan 2014 , 4:21am
post #5 of 8


Originally Posted by KeystoneBelle 

I tried to cover a cake with fondant today and it was a disaster. It tore, the BC leaked through, etc.  Would appreciate some tips.


If you need to play with fondant, play cheaply until you get comfortable.  Learn to make inexpensive and easy MarshMallow Fondant (MMF) and Michelle Fosters Fondant (MFF).


search, search, search this website, and you-tube, any and every tutorial you find.  Have fun reading and learning.  Suddenly you'll be covering cakes and making decorations.  Or you'll do like many people and not touch it again and be a strictly Buttercream decorator.  So you didn't have a disaster...... you just found out one way that didn't work.



MeganLG Posted 8 Jan 2014 , 4:22pm
post #6 of 8

Sorry about your awful experience!!

When I started using fondant I used a few different ones from different stores, names ect. I then came across a local cake shop that sold fondant and since using that I have never used any other. It's about finding what works for you. Also make sure you have enough fondant to ensure it doesn't go too thin when rolled out, which leads to the fondant tearing. I also find it easier (some people prefer to do it by hand) to use the rolling pin to pick up the fondant and place over the cake when rolled out, I think it prevents finger marks and tearing. Hope you get it figured out soon! :)

kmanning Posted 8 Jan 2014 , 5:48pm
post #7 of 8

AI only use mmf, if you ever try to make mmf make sure that you let it rest for 24 hours. After crumb coating I flip my cake pan upside down, put it on top of the cake, then put some type of weight on it (cans, tiles, etc.). This will settle the cake and prevent bulging after applying fondant. If you use a crusting bc make sure to get it a little moist before applying fondant, it will help the fondant stick to the cake and help with air pockets.

MeganLG Posted 9 Jan 2014 , 12:25pm
post #8 of 8

I also crumb coat it and leave it in the fridge, uncovered over night. I did this with my last 2 cakes I've made and have found it soo much easier to ice 

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