Is It Me Or My Soft Fondant?
Decorating By ElizabethsCakeCreations Updated 13 Apr 2017 , 6:03pm by gscout73
Ok first things first, I'm all about the pennies lol but! I'm realizing you get what you pay for (mmf doesn't work for me) so I started buying confectioners choice fondant from flour confections. I think I love it but I know nothing else. It is very soft and lovely to work with. But my cakes turn out like the white tier below. Thoughts? I roll it thin with a thin crumb coat When I do a thicker crumb coat (buttercream) it's worse. Yes cake has time to settle ;) also tried rolling thicker (which I don't want to do) and it tears at the top. Help! Just more practice or tylose or different fondant brand?
Maybe try a different brand of fondant and see if you have the same issue. I have been using Fondtastic and it seems to work nicely for me unless I try to go too thin.
Are you chilling your cake thoroughly and have you got your buttercream to a nice smooth finish before putting the fondant on?
I only use Renshaw fondant. The only fondant that works for me & I've tried lots. To each his own but this is my go to brand. Have to agree on me_me refrigerate is a must. I crumb an 2 nd coat one day an fondant next. My cakes are super cold an fondant goes on nicely. Another investment made is I use the THE MAT by Sweetwise here in Nashville TN. Put fondant between the 2 mats roll out take off top mat an lay bottom mat with fondant on it over cake (fondant still attached to mat) slowly pull a Bit up an edge of fondant from mat hold mat taut an fondant glides right off on to your cake. Go online to see Kathy's video of mat. Someday I'll but a sheeter for fondant like when I hit the lottery!!
Have to agree with Leah s
1/4" is better to handle. Just watch Justwatchaon areas at base getting heavy it will pull an tear.
Thanks ladies. I'll give it one last shot with a cold cake and a bit thicker fondant.
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