Bakers often spend hours to achieve a smooth, blemish-free finish when covering cakes and other desserts with fondant. The pliable icing has been used to cover cakes for several hundred years. It also is moulded into figures and objects. Rolling, folding and handling fondant can damage the texture of the icing and cause a variety of problems, including cracking. This issue can be remedied with a few tricks and the right tools.
- Skill level:
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Things you need
- Icing knife
Smooth the fondant completely to ensure it will not shift any more after the crack has been repaired.
Rub a small amount of fondant between your fingers. This warms it and make it more malleable.
Place the fondant over the crack. Ensure it runs the entire length of the crack.
Press the fondant into the area where the crack was. Make sure there are no air bubbles. If any appear, pierce them with the needle and press out the air.
Smooth over the crack with small icing knife.
Tips and warnings
- Use shortening to keep fondant from sticking to your hands or the rolling surface instead of icing sugar or cornstarch.
- To prevent cracking in the first place, do not roll the fondant too thin. It should be at least 1/4-inch thick when placed on the cake.
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