Help!!!
I am new at working with fondant and despite my efforts it keeps tearing as I apply it to the cake. I am icing a 8x4 round and the fondant is pleating at the bottom. ( I am using the ready made fondant) What am I doing wrong and how can I prevent this from happening?
can you post a pic of it? im not sure what you mean by pleating, but try putting the cake on an elevated surface. the fondant will hang over the edge and you can smooth it nicely. (you can put your cake on a crisoc can)
I am at work so I will have to do that later. Let me try to explain when I lay the fondant on the cake, the top looks good but as i get to the base of the cake I can't seem to smooth off the excess drapes, so instead of laying flat it starts to bulge up (pleat) at the base.
I can think of the few things. First fondant must be kneaded before using. Rub some shortening on your hands and knead for at least 2 full minutes. I always knead with shortening and roll out with powdered sugar to avoid getting dry or sticky fondant.
Second, you may be rolling too large of a circle. When this happens, the weight of the excess fondant will pull on the fondant causing it to rip. Also, your fondant should be no thicker than 1/8 -1/4 of an inch thick, preferably closer to the 1/8".
Third, when you place the fondant on the cake, immediately smooth it on the top, the edges, and about 1" down the sides. This will help secure the fondant to the upper edges and keep it from pulling on it.
As for the pleats, try "fluffing" the fondant out, kind of like you would do with a wedding dress with a long train. Fluff it out and then smooth it down the sides. Continue this all around the cake. It can take awhile.
As for placing it on a can to elevate it, that is a two sided coin. Lifting it will help avoid pleats, but leaving it on the counter will help stop the fondant from pulling on the cake and tearing. Try it both ways and see what works for you. Or leave it on the counter and smooth the top and edges as stated above, then trim most of the excess fondant off (leave at least 1" excess!) and then move to an elevated surface to fluff and smooth and do the final trim.
Two little tricks I learned. One is to elevate the cake so you have room for the excess fondant underneath the cake, the other is to kind of pull the fondant at a 90 degree angle to the cake as you smooth it down. Stretching it a little helps take the excess away. When I have had problems with it tearing it was because I rolled it too thin. Hope that helps!! My first fondant cake I made turned out great, so then I got a little cocky, the next one was horrible. Then at my cake decorating class she taught me the two things I mentioned and now I have no trouble with them always coming out perfect. My homemade fondant is another story!! Good luck!!
Kristin
Thanks guys!
I think it was a combination of all the things you said.
It was prbably rolled too thin and it began to get too dry. nonetheless it turned out ok...I added some fondant strips and gumpaste flowers to cover the flaws.
Hopefully my next one will be tons better.
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