I am trying to cover my cakes with fondant and when I roll out the fondant it seems really dry. I added some crisco and that helped a little. When I roll out the fondant to put it on the cakes, it starts to crack and tear at the top edge. Can anyone help me...what am I doing wrong?? I put the fondant in the microwave to heat it up, which helps temporarily, but it just seems dry.............

Knead a small amount of crisco into the fondant. If you rub it on that will only help the outside of it.

As for cracking on the corners you might need to take that edge off.

The fondant might be to thick.

Or depending on the cake you could wrap the sides and then add the top layer and then hide the seam with the same color frosting.

Hope this helps.

Microwaving isn't a great solution (sometimes only a quick temporary fix that can result in a totally different set of problems). May i suggest you roll out your fondant on some clear plastic available at your local Hobby Lobby or fabric store. Roll it out thicker than you are now with shortening on the plastic mat. Turn the fondant (attached to the clear plastic) over on top of your cake and keeping the plastic still attached to the fondant, use a fondant smoother to secure the top of the fondant to the cake.

Now, carefully pull off the plastic, peeling from one edge to the opposite and use one hand to hold only the fondant to the cake at the upper edge. This will keep the fondant from shifting and cracking at the top edge which is where the most stress occurs. Now, coat the entire fondant with your dusting puff and secure the top edge down approx 1" by gently applying pressure. Your top edge should be sure at this point and now you only have to smooth the bottom of the fondant to the cake.

Try not to let the long piece of fondant "hang down" or it will breat from the top edge of the cake.

Best wishes on successful application of your fondant.

Not sure which fondant recipe you're using. I only use Michele Foster's from this site. However, I've found that adding a little glycerin helps. Also, as soon as you lay the fondant on the chilled cake, smooth the top and quickly move to the upper edge to press that in to secure it...then work your way down. Sometimes the weight of the fondant on that upper edges causes tears.

Hi Sara,

Like someone mentioned above...once you put the fondant on the cake be sure to smooth out the top right away, then while smoothing the side, make sure there isn't excess fondant pulling it down and work your way UP...if you use your smoother or hands in a downward motion the fondant starts to tear or crack.

Also, not sure if you are allowing enough time for the butter cream underneath to fully crust. If the BC is still too moist it makes the fondant slide a bit and crack.

Also, make sure to knead the fondant well enough until its almost sticky and of course the temperature in the room can make a difference too.

Hope you can fix the issues. GL

What kind are you using? Satin Ice needs LOTS of shortening worked in...

If you still get lots of problems after doing all the steps above, try kneading some modeling chocolate on your fondant. You may still get some cracking but the chances will be smaller. =)