Im having major fondant cracking issues all the sudden and I dont know what I am doing wrong. I have had the occasional crack before but recently every cake I make cracks.

Here is my process... can someone tell me a trick or a tip that might help this?

I bake and let rest... then I fill and frost and let sit at room temp over night or at least several hours (I dont have a fridge that would fit the cakes).

I roll my fondant on a sil mat with minimal powdered sugar and cover.

After all cakes are covered I dowel and then stack and decorate. Usually later that day or the next day (delivery day) there are cracks.

Today's cake cracked and only had a small cupcake sitting on top off the tier that cracked so it wasnt a weight issue.

Please someone tell me what I can change to help this issue.

Thank you

My fondant used to do that as well. Then I learned on here that ps dries the fondant and that causes the cracking. Instead use shortening to spread the fondant. I warm my fondant, knead it, coat it a little with the shortening and place it between my 2 mats. It spreads out very nicely this way as well. Much smoother to work with, never dries out. The cracks have all but stopped.

HTH, good luck!!

What type of fondant are you using? How fresh is it?

What's the weather been like lately?

I make my own MMF, but I also roll my fondant out between two mats lightly coated with shortening. You would be surprised at the difference.

I had cracking issues 2X in the last 2 months with Satin Ice and I've read about this issue many times recently. My cakes had NOTHING on top of them when they cracked Prior to this, I didn't have this problem.

I know that SI adds more gums than some other makers and I think that may be in response to removing the trans fats.

I have no issue needing to modify it to make it a bit softer and to prevent cracking because I like the price point and taste, so from now on, I'll be kneading in 1/3 FondX or Fondarific.

Rae

I bought one bucket of SI & have fought it every time! I'm going back to mmf and roll on my mat with shortening!

What kind of mats do you use to roll fondant between? I'm interested in this 2 mat method.

"The Mat" is from a company called Sweetwise dot com. Look at their website and you will see it there.

I have "The Mat" and haven't had much luck with it unfortunately. I wind up having to use shortening and ps with it and I thought the point of using the mat was not having to do this.....I really want to love this product but I'm ready to toss it

Do you have any tips to make it more user-friendly?

Thank you!

The "Mat" is supposed to be cured with shortening prior to use. diamonds-and-rust I don't know what kind of fondant you are using. Homemade fondant does not have nearly as much shortening in in as do the pre-made, store bought ones do, which would make the difference.

Before I got the mat, I used heavy plastic made for tablecloths. Of course I learned they were not food grade and therefore got the Mat. Both systems have worked great for me. I grease my fondant a little prior to rolling out, when I'm ready I remove one mat, turn the mat over, fondant side down, onto the cake and peel the mat right off.

Since I have used this method there is no need to use ps, so my fondant does not dry out. HTH

So you actually have 2 mats then? That might make it easier. And yes, I use homemade mmf.....I am just a hobby baker and never charge anyone for the cakes I make, so I cut my costs by making the fondant myself. I didn't know that the mat is not so great for mmf....wish I would have known that before I purchased it. At least it is very inexpensive. I might just go ahead and order another one and try your method. I really really want to get this to work because it is food safe. I used to use the vinyl from Walmart and I had no problems with it but since I learned its not foodsafe I will not be using it again. Thanks for your help, I really appreciate it

@ diamonds-and-rust, I make my own fondant more often than not. Primarily because I like the taste so.. much more. When making the fondant, I generously grease all utensils and bowls with shortening, then rub my hands with it about 2-3 times in the kneading process, so all in all I would say my fondant gets about 1/4 - 1/3 cup of shortening in the recipe. I have not read anywhere, where it calls for shortening but I have noticed it makes my fondant more pliable, spreads easier and requires no ps.

Of course I do use 2 mats, the fondant is sandwiched between the Mats.

I have the Sweetwise mat and love it. I didn't care for it at first because my fondant would stick. I must of applied to much shortening when I seasoned it. I wiped the mat well and it works like a charm. I to have had problems with Satin Ice so I try to avoid buying their fondant. I purchased Fondx for a large nine tier cake that I made in June and it was awesome. No cracks, no sticking. If you watch the demo for the Sweetwise mat they are actually using Fondx fondant.

Thank you ladies, I so appreciate your advice