Can someone suggest a way to not have this happen. and if it does how do you fix it?Thanks!!
First, what type of fondant are you using - store bought or home made - and if home made, which recipe? This will give me an idea.
Usually when fondant rips it's because it's too soft. You may need to add more powdered sugar. Just knead it in a little at a time until you have a good consistency. You don't want it so stiff you can't work with it, but if it's too soft, it will just rip apart.
Thank you, glad to be part of the forum. I put it in the microwave for about 10 seconds to make it softer, do you think that makes it too soft? I am using Satinice, and when I smoothed it on the cake it tore. Thanks so much for the tips, I will try it out. Is 1/8 too thin to cover a cake with? Thanks for your replies!
1/8" may be too thin, though I've seen several people say they do it that thin. I do about 1/4"(don't measure it, but it's close to that) and it works fine, this also gives it "room to stretch" so if it does stretch a little, it doesn't rip - though it's pretty thick when you go to cut through it -oh well!
BTW - welcome to CC! If you go to the general forum, I think, there's a "sticky" post at the top that has acronyms - you know all the little letters people use like BC, IMBC, MMF, etc. It will sure help if you're not sure what everyone's trying to say!!
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