Too much liquid and you will get a fondant that is very soft right out of the package. Too much gum or dry ingredients and you will get a fondant that is dry, crumbly, or rubbery. Ideally, with a good brand of fondant, you want it to be a nice pliable dough.
Not too soft, not too rubbery, but just right. Ready to level up your cake game? Learn the 5 essential cake decorating skills in my FREE mini-course. Elephant skin is when your fondant appears to look like elephant skin — cracked and wrinkly. Elephant skin is usually an indication that your climate is way too dry or that you are not working quickly enough.
This is caused by the top layer of fondant drying and forming a skin like a crust and then you trying to move it. Moving it will cause that top layer to stretch and crack or wrinkle.
I hope you have found that useful. Why is my fondant sweating? It sounds like it might be too dry. But if it is tearing before stretching maybe it is missing something so you can knead a little shortening or Crisco in to try and make it more pliable. Method 2. Prepare a small piece of fondant. Take some of the fondant scraps left over from covering your cake and size them to the crack.
If you already threw away the scraps before you noticed the crack, you can make a small batch by cutting your fondant recipe into quarters. Coat your fingers or an icing knife in oil or shortening. Get your index and middle fingers thoroughly coated in vegetable oil or shortening.
Rub the fondant patch into the surface. Place the patch over the crack and gently massage the edges into the fondant with your oiled fingers. Just gently rub the patch in until the edges blend in with the fondant surface. This will help dry the new section of fondant and blend it even more seamlessly into the rest of the cake.
Method 3. Put your fondant scraps into a bowl. Put all of them in a bowl. If you already threw out your fondant, make a quarter recipe of new fondant. Add a few drops each of water and vegetable oil. Take four or five drops each of water and vegetable oil and add them to your bowl of fondant. Keep the water and oil out--you may need to add more. Mix until it resembles a paste. Using an icing knife or your fingers, mix the liquid into the fondant until it looks like a paste.
It should look very similar to eclair or cannoli filling. If nothing happens, add a few more drops of water and oil, one or two at a time, until you have a fondant paste.
Add the paste to a piping bag. Gently transfer your fondant paste into a piping bag. Pipe over the crack. Hold the piping bag up to the crack and gently squeeze until the entire crack is completely covered by the fondant paste.
Use an icing knife or fingers to blend the piping in. Gently blend the paste into your cake until you can no longer see any evidence of the crack. You can use an icing knife or just your fingers, but you may want to cover them in oil first to prevent stickiness.
This helps dry the fondant and blend it even more seamlessly into the rest of the cake. You should only do this for white or ivory fondant, however--the white sugar will show up against colored fondant. Like wallpaper bubbles, fondant bulges due to trapped air can be deflated if the cake is freshly iced.
You can pick the fondant over the bulge and press gently to flatten. If the bulge is near the bottom of the cake, you can use an offset spatula to lift the fondant away from the bottom, wet the cake with water, and smooth. If the fondant has hardened before you can fix the bulge, the only viable method of fixing it is to camouflage the area with decoration. Fondant that is rolled too thin or too thick can cause issues such as tearing and cracking.
If the fondant is too damaged to repair, it is best to take it off and use a new piece. The damaged fondant often has bits of icing and cake in it so reusing it can cause further issues. Don't reuse it. Tears and cracks can be repaired by filling them in with a fresh piece of fondant. Smooth edges with your fingertips coated in shortening. Cracks can also be smoothed out with an icing smoother or your fingertips. Do not wet your fingers with water, as this will cause the fondant to melt and tear further.
Your personal data will be used to support your experience throughout this website, to manage access to your account, and for other purposes described in our privacy policy. LOG IN. Search for:. Read on for our tips on repairing and preventing fondant disasters! Find your favorite fondant Different decorators prefer different qualities in their fondant , so test out lots of different brands and recipes.
Fix those cracks A common fondant annoyance is finding your otherwise perfectly covered cake has unsightly cracks around the edges. Here are a couple methods for preventing cracked fondant: If you usually dust your surface with powdered sugar, swap to cornstarch or shortening, as these dry out fondant much less.
Or try a non-stick fondant rolling mat. Get creative and re-think your design. Sketches are easier to whip up than an actual finished cake, so take a little creative license and think on your feet. Add a fondant border, change the positioning of a floral spray or think about working your fondant misadventure into an attractive fondant texture like quilted fondant!
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