Lately I've been having dificulties with covering my cakes with fondant. I'm not sure if it's something I'm doing or if it's the brand I'm using. I normally use the Wilton brand.
i always make sure that the frosting layer is super smooth and chilled before I cover it with fondant and it seems like when I drape the fondant over the cake it starts to tear instantly before I get a chance to start smoothing it.
The last cake I did I made sure to chill the cake with the frosting layer overnight, and I rolled the fondant out to about a 1/4in thick. I made sure to knead it for about a minute and it felt soft enough to work with but maybe I needed to knead it longer?
anyways I'd really appreciate any tips anyone has or suggestions of what I might have done wrong as well as any suggestions if I should maybe stop using Wilton and use a different brand of fondant.
It sounds to me like you are rolling the fondant too thin. It needs to be about the thickness of a cake board or a bit thicker even.
Temp in a room and the product can have an impact on it also. Is you home really hot (like over 75 degrees) ? Maybe you should knead it longer. I don't know how much fondant you used kneading it for a minutes but I would think maybe at least 2 to 3 minutes would be better for enough to cover a cake bigger than a 6"er.
Wilton is know for changing recipes w/o informing the public......I'd say that is a big possibility.
Thanks for the info, i made the cake in a basement so it was cooler in temp but I think I'll try kneading it longer and maybe trying to roll it thicker for future cakes.
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