Why did my fondant tear?
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.
(1)1 Comments
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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.
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