Why would my fondant start cracking after I have put it on my cake. Do I need to let my icing on my cake crust before I put my fondant on. How thick should I roll out my fondant before putting it on my cake. One last question how can you have a tear in your fondant and put in a little piece to cover it and have it smooth in to look like its smooth. Sorry so long I tried to make my son a wrestling cake and it just don't look right. Any help would be so great for a depressed dad. 
The only thing I know is that your fondant was too dry.....might need more crisco kneeded into it. I honestly don't know how to correct your tears though.......but hopefully someone else might be able to tell you. If I see that mine is tearing....I take it off before I get it completely on the cake. It might also help if we knew what kind of fondant you are using.
You can fill in the tear with some royal icing, once dry you can sand it a little to make it even.
The reason it cracked is maybe because it was too dry or too much preassure on it with no support?
And the layer of BC underneath, it is really up to you. I let my BC crust before I cover in fondant. And I roll my fondant about 1/8" to 1/4". HTH and good luck.
If it is little cracks - like its dried out - you can get some royal icing & rub it into the cracks - this becomes very un-noticeable once dry. as for why it cracked i'd say it was too dry and the laying it over the cake brought out the weak / drier areas of the icing.
HTH
-- Fi
I use the fondant from food network I can't think of her name but it seemed to be a good fondant. Could I be using to much sugar when making my fondant. It calls for 8 cups sugar I put in a 16oz bag I hope that I have it right. When filling in the cracks with royal icing do I need to have the icing the same color as the fondant. Thanks again for helping me out.
Is the sugar the last thing you add to the recipe?? If so, try adding a little less (as you said already), With MMF that is what makes it all better, I end up using around 7 to 7 1/2 cups, max. Also try rubbing your hands with crisco when you are kneading (or do you use a KA?) Anyway, HTH.
I use a KA , but I will start using less sugar and more shortening. Should my fondant have that real shiny look to it and have more of an elastic feel when it's done. One thing I noticed was when I went to role my fondant it broke apart real easy. Is that a sign of to much sugar. Thanks to all of you who are really helping me with this.
If it tears really easy that means too much sugar OR too little crisco, if you have some already made that is like this, try kneading in some crisco. You should look for a play doh like consistency. Depending on the recipe it can be shiny, that is normal, it should also be elastic as well, you can help this with crisco. Try to microwave your fondant for 10 secs and add some crisco, knead, you should get a more elastic consistency this way. HTH and good luck.
Hamlove, when I started baking and decorating cakes, I used to have the same problem as you.
When I added a bit more water, it became too sticky and the finish too shiny.
I will never forget when I sat up crying in my kitchen at 3 in the morning trying to finish my second rolled fondant cake for my daughter's birthday the next day!
Now, I add glucose to my rolled fondant recipe. Glucose is important to give the "stretch" feeling to it. I never encountered the same problem again and I have drastically reduced the time spent in doing and rolling fondant out.
The problem I have now is tryinng to hide cake imperfections with something other than buttercream (I live in France and people here don't seem to like it)....
Hope this helps.
Quote by @%username% on %date%
%body%