A[IMG]http://cakecentral.com/content/type/61/id/3269632/width/200/height/400[/IMG]When I covered this cake with mmf it was smooth with no cracks. Then it got very damp and shiney. I put a fan on it and it dried out, but then it started to form thin cracks. Anyone know why? Here is a pic.you can see it by his left eye the most.
A[IMG]http://cakecentral.com/content/type/61/id/3269638/width/200/height/400[/IMG] you can see it more in this pic.
ANot sure why it would get damp except maybe humidity.
Where was the fan? On the side that cracked? Think it got too dry.
It could be because your frosted cake was too cold when you covered it with fondant - this makes it sticky and damp.
If your cake was refrigerated for a long period of time and then immediately covered then that would do it.
I have to say that you can't really see the cracks in the photos though so they certainly don't look substantial
AI turned the cake so the fan hit each side. I did have the cake it the fridge for a while because the frosting was very soft.
It seemed like the more I moved the cake the more cracks I saw. I used a card board cake board, maybe it wasn't sturdy enough. Also, it wasn't 2 stacked 1/2 sheets, it was 4 1/4 sheets.
AI'm not saying that your cake being cold before fondanting didn't cause the cracks-- I'm saying that all my cakes are cold sometimes partially frozen before fondant is applied -- I usually use satin ice and they don't crack
Sounds like condensation from covering a cold cake in a humid room. I don't think that caused the cracks though. I'm guessing it's because your board wasn't sturdy enough for the cake. Even a little bend as you put your finger under the board to move it is enough to cause those cracks. That's why every time you moved it more cracks occurred. Stack a few of those boards together with glue or tape, run a ribbon around the edge and you will have less cracking. Or just use a more rigid type of board.
AThanks, I will have to try a stronger board.