AHello
I'm wondering what I'm doing wrong with fondant when covering my cakes.
I use pettinice as it is readily available here (aside from satin ice) and saves me time as I can buy premade colours when I need larger amounts. I haven't tried making my own as yet.
It seems regardless of weather and temperature, the edges look "pickled". It doesn't seem too dry when I knead or roll, I use just a tiny bit of icing sugar to avoid sticking,
What can I do to stop this!
[IMG ALT=""]http://cakecentral.com/content/type/61/id/3220188/width/350/height/700[/IMG]
This happens to me also, with Satin Ice fondant. It doesn't however, happen with cheaper brands of fondant. I have found that the cheaper brands are more gummy and chewy and stretch better. Satin Ice is softer and tastes much better. I use shortening when I roll out my fondant then when it's rolled out I use a smoother to get it as smooth as I can. I use the mat I rolled it on to transfer my fondant to the cake. I find the quicker I work the less of these little pricks I get. To be honest, it doesn't happen as often anymore and the few that do appear don't really bother me- or my customers.
AYou might need to knead you fondant a bit longer.
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