I've covered my 8" square cake seven times and my fondant just will not stop tearing and cracking on the edges. What could be the problem? I'm making a gift box cake for Mother's Day and really need to get this done. I colored the fondant with Wilton's gel color but have done so in the past; I don't think that could be the problem. I just took new fondant and did not tint it or do anything to it, I rolled it out and placed it on the cake, no problem, no cracking or tearing. However, I want to use the fondant that I've already tinted. What can I do to stop this problem?
Thanks a heap,
Cynita
How fresh is your fondant? Is it homemade or store bought? It sounds like it has gotten too much ps in it. And any stretching will tear apart. Also how sharp are your corners? They need to be rounded not sharp. Try adding some more shortening. It should give it some more stretchability.
Doescakestoo, you said that I may have gotten too much ps in it, what is ps? Also, I've added more shortening and that just seems to make it really soft and easier to tear, then I add powdered sugar hoping that does the trick but when I put it on the cake it rips again.
Cynita
I use Satin Ice and have not had problems with tearing. Are you rolling it thick enough (I do mine at approx 1/4" thick)? Is your buttercream underneath soft that it drags the fondant down, causing it to tear? If so, try refrigerating for a few minutes to harden the icing before applying the fondant.
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