Let me begin by saying I am somewhat of a fondant newbie, only having worked with it about 4 times. Recently I made a cake and had a problem. It wasn't so much tearing, but it looked like after it was on the cake like old skin in parts, like it was breaking down. I am using Satin Ice. I was wondering if it was too much shortening or what would have done that. I have a big cake order on Saturday for a wedding and I want to make sure that I don't have this problem again. Can someone tell me if you have had this problem before and/or if you know what caused it?

Thank you in advance for your help

I don't like satin ice, because it tears and cracks very easy. Maybe you need to get another kind......make your own.....its so much better....

I also use satin ice, and have had that problem before. i don't use shortening with it, so I don't know what it is. I'm glad you asked, though, hopefully someone else can offer tips!

I use the wilton rolled fondant it works very well, haven't had any probs. I thought about using the satin ice being that is comes in bulk but I guess not now. thanks for sharing ur exp.

I use Satin Ice all the time. Knead it with a touch of Crisco (not enough to soften the fondant though.) Knead it well then use your cornstarch poofy and blop like crazy when you are rolling out. Cover the cake, get it how you like it then let it set. Some never put fondant cakes in the frig, I have with no problem. Just lightly cover it with plastic wrap and don't touch it when it comes back to room temp. The condensation will soak back into the fondant, helping to make it pliable. Or leave it at room temp. Don't worry if it seems to get hard, we'll deal with that in a moment. Now, give it a crisco bath - shortening on a paper towel and rub in a circular motion. Wipe off the white parts and let it set. That will soak back into the fondant making it pliable and you can go ahead and leave it that way. It also gives it a nice sheen -- not too shiny. Hope that helps some!

I've had the same problems with Satin Ice - but just the white. The colored stuff works just fine, for some reason.

I love FondX white. Been using it for years. You can purchase it from http://www.caljavaonline.com/

I use Satin Ice, never had the same problem but I prefer a much better fondant.


Try getting Jennifer Dontz's DVD. She has a recipe of her semi homemade fondant.

Good luck.

Satin Ice works great actually. The biggest point is to knead it very well and also do not let it dry out, this is what causes that elephant skin/cracking look to it. If you have a few minutes of lag time between when roll it out and put it on your cake, just cover with plastic wrap once you roll out and do what you need to do then just peel back and you are ready to go. If you knead it sufficiently it really is pretty pliable. Wilton is ok for a back up plan but quite frankly it taste like those old wax teeth the stores sell at Holloween. The taste will make a difference and you will have lots of referrals if what you use tasts great. You can put fondant cakes in the fridge no problem, just not advisible for the freezer (although it can be done). Condensation can be an issue when there is an extreme temperature difference but putting your cake in the fridge with fondant, no problem as long as you don't have it on an overly cold setting which again can cause condensation.

I too use the Wilton fondant and have never had a problem with it cracking or "looking like elephant skin", maybe it is just that particular brand and or color.

I too use the Wilton fondant and have never had a problem with it cracking or "looking like elephant skin", maybe it is just that particular brand and or color.

while we're on the topic of fondant. i think it's so tedious to "add color a little at a time" i made my own marshmallow fondant and added red americolor to the melted marshmallows before mixing with ps. that batch turned out fine. but then I did it again, making an orange batch and it totally wouldn't work for me, kept tearing. now that i know a little more about fondant, i also know that i could have been using waaay too much ps when rolling it out and kneading.

so. i guess my question is, how do you all color your fondant?

and also. i was reading the revised posting of Michele Fosters fondant recipe and it's mentioned if you use a color with glycerin in it, you can add it while you are making the fondant. do you then adjust the original amount of glycerin that's added? or add to the tablespoon to keep the correct amount of liquid?

I noticed mine only happens sometimes, and i really don't know why. Thanks for the tips..I didn't know you could rub crisco on the whole cake like that. I just did 2 fondant covered cakes and had them fridge'd (thanks to bobwonderbuns' advise) and I loved how shiny it looked! I will try some of these tips. Hope they helped the OP as well!