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I am having issues with my fondant tearing and cracking. I experimented a lot but didn't get the satisfactory results? What could be going wrong?

Some possibilities I thought of:

  • Am I using too much buttercream?
  • Am I rolling out the fondant too thin?
  • I read somewhere to apply piping gel before applying fondant. Could this be
    the problem?

Kindly guide me through it, please.

mech
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Iqra Amanat
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1 Answers1

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Without more details from you...

  • Try kneading the fondant more to make it more pliable and soft.
  • Work quickly after kneading.
  • Roll the fondant a touch thicker.
  • Try using less icing sugar/cornstarch if you are using these during rolling out.
  • Freeze your cake for a bit to stiffen the structure to avoid edges cutting into fondant sheet.
  • Gently adhere the fondant on the cake, holding the side/base of the cake before smoothing the entire fondant sheet onto the cake.
Erica
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StevenXavier
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