Cake Central › Cake Forums › Cake Talk › Cake Decorating › Please tell me why my fondant is always cracking
New Posts  All Forums:Forum Nav:

Please tell me why my fondant is always cracking - Page 3

post #31 of 62
Want to add my ticked off 2 cents about Satin Ice recently!!! The last two tubs I have bought have had elephant skin from the beginning and it stays that way no matter how much shortening I use. Sooooooo frustrating! Does anyone seriously know if they have changed the formula recently? If all of us are having the same problem (and didn't have it previously with the same brand!!!), there must be something to it. Ugh.
post #32 of 62
can you give me rhonda's mmf recipe? thanks
be kind.
Reply
be kind.
Reply
post #33 of 62
Thread Starter 
here's Rhonda's recipe. It works quite well.

http://cakecentral.com/recipes/3183/rhondas-ultimate-mmf
post #34 of 62
pettinice is wonderful.. don,t use it often.. but like it better than satin ice. jennifer dontz uses this brand also.. her cakes are amazing...
post #35 of 62
okay, this may be a crazy question, but why do all the recipes call for 15 ozs of mm when i can't find anything except 10.5 oz bags, am i missing something or is this a result of living in the sticks - lol????
post #36 of 62
At krogers I can find the bag of marshmallows that is 16 oz. I use the whole bag for one batch of mmf. When I buy it from Walmart or anywhere else, I use 1 1/2 bags because they have the small bags.
post #37 of 62
I read on a different thread that SI had a problem batch. call them, they may replace it for you.
When the going gets tough, the tough start baking!
Reply
When the going gets tough, the tough start baking!
Reply
post #38 of 62
I just used satin ice for the first time yesterday. I had heard such good things about it. It was a disaster!!!! It was extremely sticky... no matter what I did to it, it cracked. I wanted to try it because the wilton brand tastes awful, and making my own mmf was a messy experience for me. But after the experience i had with satin ice yesterday. I don't think i'll be buying it again.
Cakin' ain't easy.....
Reply
Cakin' ain't easy.....
Reply
post #39 of 62
i have started to used the satin ice fondant and yes it was sticky at first and it was because its to hot in the area , I mircowave it for a few secs and it worked out well,. its easier then using the wilton fondant , Good luck for all those that are having issues with it , I give it a thumbs UP
my hobbies CAKE decorating , mother of 1 with a full life lol . never a dull moment when im around lol.
Reply
my hobbies CAKE decorating , mother of 1 with a full life lol . never a dull moment when im around lol.
Reply
post #40 of 62
powdered sugar is a big NO NO for me when i'm working with fondant... Cracked fonant garanteed!! I spray the surface lightly with pam olive oil spray, works like a charm. haven't had a cracked cake in a very long time. Crisco is to messy, but if you do have any cracks crisco will help, just rub some between the cracks and WALLAAA cracks will disapear.
post #41 of 62
Oh my gosh, I am so glad I'm not the only one that had problems with SI (well, not glad, but you get my drift icon_smile.gif ) It cracked and had elephant skin no matter what I did. I started making my own, Rhonda's recipe, and oh my gosh SOOOO much better. No tearing, cracking or elephant skin EVER! I let mine rest at least a day if not longer. Also, making your own allows you to add the coloring at the beginning of the process. No more big batches of kneading,etc! Her recipe tastes good as well. I use the princess cake in it and it cuts the sweetness down. Has anyone recently used the SI gp? I need to buy some but am hesitant to buy SI because of the problems I had with the fondant. What brands of gp do you all buy?
post #42 of 62
Oh, and I only use shortening to roll it out. No ps/cs. I also use a vinyl mat.
post #43 of 62
if you work with SI long enough you'll get the hang of it, I tried using Petinice but its to soft, kept tearing no matter how thick or thin i rolled it out. I'm going to try the vinyl mat, sounds like a good idea.
post #44 of 62
Quote:
Originally Posted by lauritasolorzano

I had these problems with SI right after opening the bucket. And again shortening nor cornstarch works. I didn't have this problem a month ago. Could the formula for SI have changed?
Laura


I had the same problem about a month ago! I go through 20 lbs of fondant a week... but one bucket was a dryer texture, the next 2 I've gotten were fine.....not sure what the deal was!
post #45 of 62
I used to have loads of problems with fondant until I went to the local Walmart and spent about 4.00 on a piece of clear vinyl (in the fabrics section). I lay that out on my countertop, rub on a miniscule (sp?) amount of shortening, roll out my kneaded fondant, roll up on my rolling pin and apply to the cake. You don't get that dry look to your fondant, no sticking. Almost effortless. For 4.00. I couldn't believe the difference.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Please tell me why my fondant is always cracking