Why does my rolled fondant crack?
Fondant that is rolled too thin or too thick can cause issues such as tearing and cracking. 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.
How thick should rolled fondant be?
about 1/8 inch
Once you finish rolling, your fondant will ideally have a thickness of about 1/8 inch. A little thicker is okay, but don’t go thinner than that. Otherwise, the fondant is too easy to tear or rip.
How do you smooth fondant without a smoother?
Trim excess fondant with a knife and combine the leftover fondant to form a thick ball. Use the ball of fondant to smooth the top and sides of the cake. You can also smear your palms with cornstarch and smooth the top and sides. Alternately, try using a piece of thick foam to achieve a smooth finish.
How do I keep my fondant from cracking?
If you notice that your fondant is cracking, rub some solid vegetable shortening over the crack in a circular motion to smooth the cracked area together. We suggest not using water to do this, as too much liquid can break down your fondant.
Can you over knead fondant?
Too Soft: Fondant can become too soft due to over-kneading, hot hands and humidity. When fondant is too soft, it will be too sticky and will not hold its shape well. To fix, first try letting the fondant rest; cover it loosely with plastic wrap and let sit in a cool, dry area for 30 minutes to an hour.
What’s the best way to roll out fondant?
Roll your fondant into a thick,even disk. Take your rolling pin and place it on your fondant ball.
Is fondant good or bad?
A batch of fondant is good to use as long as it feels soft. Stiff fondant is a sign that it has been exposed to air, making it unusable. Another way to know if a fondant batch is spoiled is to take a look at its texture. If there is sugar beading, the fondant may no longer be edible.
What is the best frosting under fondant?
Buttercream and ganache work best with fondant cakes. However, if using a cream cheese frosting for filling, add buttercream frosting to the outside edges, as cream cheese can soften and cause movement between layers.
What is the difference between fondant and icing?
Fondant is soft and can be manipulated into shape (is mostly used to cover the cake) and its on the dry side. Icing is piped and is soft, but only a little is used and it isn’t a runny texture.