I am maaking a cake that is due tonight and I put the fondant on and the edges are all cracked!!! I do not know what to do...please help. The fondant is not too thin so I am so confused it;s not funny....Please tell me there is a way to fix my problem...Any help or advicew would be greatly apprectiated

If they are small cracks, sometimes rubbing a little shortening on them helps buff them out. Other than that, camouflage is the key. Take some extra buttercream and pipe a design down it, or use exra decorations to place over the cracks. Good luck!

The same thing happened to me this morning. I used a small paint brush moistened with water to smooth the cracks. It didn't fix it completely but it did look a lot better. Thankfully I didn't have to camoflage. If that doesn't work, emlashlee's suggestion of camoflage is the best way to go.

thanks you guys but why did it crack? last time it cacked everyone said the fondant was on too thin, but I made sure that it was the correct thickness...

Sounds like it was too dry.

What brand/type of fondant was it??

If you attach the top and top edges first, then the fondant hanging on the sides won't drag as much on that top edge. Applying it that way can help minimize cracks, too.

HTH
Rae

I notice that when I cover cakes with colored Satin Ice, unless I knead quite a bit of Crisco in it, it cracks badly. I don't have that problem with the white. So I would say it is too dry, and next time, work some Crisco into it, see how that works- HTH

sorry to jump onto the thread, but i have the same problem with my coloured fondant. what is crisco? i have only heard of it on CC. is it available in the U.K? if not what could i use in its place? i wish we had some of the american products available here, like viva!

i find that fondant responds to the weather... if its really muggy it goes all sticky and needs extra p.s if its hot and dry then it will dry out super fast.

Crisco is just a brand name of a solid vegetable shortening.

Oh, I hear you!

Australia is soooooo strict about importing food items from other countries. Imported foods have to be quarantined for quite awhile--some of these things would be worthless once they were set free!

People can't even bring fondant or gum paste in our suitcases without worrying that customs will confiscate it.

I wish I had a better solution for you...............
Sorry!
Rae

lol thats ok, i just do the best with subs like copha.. which isnt exactly shortening.. but sort of is.. if that makes sense? haha. we do have some things available through specialty cake shops, but they are just so expensive! like $15 for a tiny pot of powdered colour... no way am i paying that!!!