Anyone have any advice? My fondant always seems to crack around the edges and it drives me batty! I am doing my first wedding cake this weekend and hope to avoid this. I use Virgin Ice, I already have a pail and would like to use it up.

I have heard two ways to fix this.

1. Rub some Crisco on it. (Don't know how well this works as I haven't tried it yet.

2. If the cake is already covered, cover the crack with similar colored royal.

Good luck!

If the rolled fondant is cracking when it is applied, then either

1. the paste is not sufficently kneaded
or
2. it is too dry a mixture and it requires a dab of hi-ratio shortening to restore flexibility.

.

Here is a site I found that has a few little videos on doing fondant. They are short but being a newbie with no schooling they helped me a lot.

http://www.atecousa.net/learn/index.shtml

To get rid of cracks get some icing sugar on your finger and gently rub it into the crack on the cake then with a damp finger smooth over it and the sugar and moisture bring the crack together makes it virtually invisable..You can touch up abit more withmore icing sugar on your finger and smooth over..so then you get no stickiness..

Hope that helps

If your bought fondant is cracking when applied, it needs to be kneaded more before rolling it out. I alway knead with shortening and roll out with powdered sugar to ensure it doesn't get too dry, which will also cause cracking.