Is fondant on a cake supposed to be hard? When I cut into the cake are the pieces supposed to fall off the cake? Also would someone mind showing me a cake covered in fondant with a piece cut out? I would like to see the actual thickness of the fondant on the cake. Mine always cracks, especially around the top edges (oh and it does have shortning).
Any help would be great
What type of fondant are you using? Fondant dries out as it sits so I usually box mine up asap and try not to fondant cover my cakes until the day before or day of the event.
You can roll it different thicknesses. Some people roll it thin (maybe 1/16") because customers don't like the texture of it so much and some roll it thicker. When I cover pettit fours, I roll mine thin and when I do cakes I roll it a bit thicker so I get a really nice smooth finish.
Sorry, no pics of a cut cake for you.
RICKASH
Thank you, I can see in your picture that yours is thicker than mine and it looks far more play-doh like. Thank you.
sugarhill
Thank you, I have used the Wilton brand (gross tasting) and just did the Jello one (far far better taste) I really think I am rolling it much to thin. and I will try to cover it as soon as I make it from now on (if I ever bother again). Thank you.
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