So is it the weather and not the brand? I used to have trouble with satin ice drying out and causing elephant skin on my cakes until I started using a mat. It works wonders and cracking and wripping are no longer! I also use Bakels which I think is amazing white fondant.
Communities Cakes Collections Tutorials Discussions. Cakes Cookies Collections. Tutorials Discussions Questions Members. Share on Facebook Pin it Tweet it. Cake Decorating Satin Ice Fondant cracking.
There needs to be the right ratio of wet to dry ingredients in order for you to end up with a nice pliable dough. 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. I use a bit of Crisco whenever using Satin Ice and it seems to help. PrimaCakesPlus, yes that is exactly how it looked, just like elephant skin. It was so annoying. I rarley get that with my MMF. Their red fondant sucks tho lol it always rips on me, always.
They also have some other European brands but mainly Italian. Yes, both fondant and gum paste can be kneaded with the dough hook on a mechanical mixer, although we recommend using your hands for more control and tempering of the product. When using a mixer it is possible to over knead and add too much air to the product.
You can use whatever rolling pin you are comfortable with, although we recommend rolling pins without handles. To get fondant thin, it is a little difficult when using a rolling pin with handles, because the pressure tends to be stronger on the edges.
This causes the sides of the fondant become thinner than the middle. The whole secret of success to making fondant thin all the way through, especially in the middle, is to push and pull from the center so that there is consistency throughout. Cake Artists use this technique to add a nice shiny finish to their cakes, in addition to removing any residue from dusting powder while working.
When preparing fondant for the sheeter there are three steps to follow. First, knead the fondant to the proper consistency. Then roll the fondant into a perfect ball. Make sure there are no folds in the fondant ball. Last, flatten the ball with your hands. Now your fondant is ready to run through the sheeter.
This process is extremely important, because any imperfections in the fondant will be amplified by the sheeter and can lead to product cracking.
When possible, it's best to mix pre-colored fondant to achieve a specific color, as color additives can potentially alter the fondants consistency. If you are going use a colorant to achieve a specific hue, we recommend using a gel color. Wear disposable gloves to avoid staining of your hands. Begin by kneading the fondant and then break up your fondant into four balls. Dip a toothpick in the bottle of color and rub it onto one of your fondant balls.
Knead the color thoroughly into the fondant until it is completely mixed. Repeat the color process for the remaining three balls. When you are finished coloring each part, knead each of the parts back into one ball.
If you wish to have our fondant behave more like gum paste, you can add Tylose or CMC powder cellulose gum or gum tragacanth. Add the powder to the fondant in small amounts approximately 1 — 1.
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