How To Avoid Wrinkles In Fondant? Please Help!
Decorating By Celine88 Updated 31 Oct 2017 , 2:31pm by -K8memphis
Hi all,
Here is a cake I made recently. I was happy with everything except that my fondant cutouts became wrinkled and cracked as I was cutting them out, especially the ocean waves. I used cornstarch while rolling out the fondant, and I made the fondant myself. Is there something I am doing wrong that I can avoid this problem? Or how can I fix it afterwards. I tried smoothing it out with my fingers, water, and butter, and nothing helped. Thank you in advance!!!
I agree - the fondant probably needed a bit more shortening &/or moisture (liquid). You should not have to work w/fondant really quick - that's one of the beauties of it. One should have several minutes at least to cut it out and apply to cake. And as the toehr poster said, maybe you didn't knead it long enough.
@Jocey1358 @kakeladi thank you so much! I didn't need it with shortening or butter, I only used the cornstarch because it was sticking to my mat. That sounds like it may have been the issue, I will definitely test this out this week, thank you!
Another great way to add moisture to your fondant is to add glycerine. I start with shortening and if it doesn't do the trick, I add glycerine. Cool way to recover even old, stiff fondant.
@SandraSmiley that's a great suggestion. I used corn syrup for the fondant, do you think replacing it with the glycerin would be better?
I honestly do not know, Celine88. I just use shortening and glycerin to rejuvenate fondant and gum paste. I've never tried corn syrup.
@SandraSmiley ok then I will definitely try using that as well, thank you!
i don't use anything on the rolling surface when i roll out fondant -- cornstarch will cause it to crack for sure
well, i should say cornstarch can cause it to crack
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