Why does my fondant look like it has "stretchmarks" and how do I correct it?
After I rolled it out I immediately put it on the cake, then it already have these "stretchmarks". Can it be that I am rolling it too thin?
I find that the combination of spending too much time rolling my Satin Ice out in cornstarch and then placing it on the cake results in elephant skin or stretch marks. I find that if I roll it out (not too thin, btw) using a little shortening and then put it on the cake quickly, I don't have a problem.
Hth!
I agree the shortening tip works-it seems it happens when my fondant is drying out. I personally have been using fondarific for awhile now and I very rarely have that problem anymore.
I get 'elephant skin' in some areas on my fondant as well, especially corners - is there any way to smooth that out? I tried rubbing some crisco on it but it didn't really help..
Sherry: did you roll it out onto powdered sugar/cornstarch or crisco? I find that since I've been using a light coating of crisco to roll out my fondant, I have significantly less elephant skin. You still have to move fast though, regardless of what you use.
I get the stretch marks (aaaarrrgh) when I roll the fondant just slightly too small and have to tug it a bit to cover it properly. If I do a tall cake gravity also doesn't help and I also tend to get stretchies
Sometimes I wonder why I love fondant so much when it can cause me such grief
But yes - rolling it a bit thin makes the stretch marks a bit more noticeable than if I roll it a bit thicker...
Thanks. I have never rolled my fondant on cornstarch or put in shortening, going to try it.
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