I made my first wedding cake last weekend and had some issues with the fondant on each layer. In some places, the fondant seemed to crack as it dried. What do you think could be the reason for that? Could I have rolled it too thin? Any suggestions how to make a better fondant covered cake next time? Thanks for the help!
It could be too thin or too dry. What helps me when it's too dry is heating it up in the microwave for about 30 seconds and kneading it again.
HTH
Did you use store bought fondant? I'd recommend store bought
Did you roll it out on powder? try & use less
Some people use a big sheet of vinyl from the fabric store to roll it out on--you can use no powder (aka powdered sugar or cornstarch) this way.
Some ideas for you.
Was it MMF or store bought? If it was MMF then maybe you added too much powdered sugar. You should still have some leftover in the bag. You could also try microwaving for a few seconds or (my favorite), just add a few drops of water. It was probably just too dry to begin with.
Was it MMF or store bought? If it was MMF then maybe you added too much powdered sugar. You should still have some leftover in the bag. You could also try microwaving for a few seconds or (my favorite), just add a few drops of water. It was probably just too dry to begin with.
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