3 Reasons Why Fondant Cracks

In our last practice session, the fondant cracked as I laid it on the cake. To fix this I tried rubbing a little amount of shortening on the cracks and pinched it together gently. I didn't know if this was correct but it improved.

I tried researching about how to fix this problem in cakes. I found this site, baking 911, where there are tips and basic information about cake decorating. So as I read about it, cracks are usually caused by:
1. dry fondant
2. thickly rolled fondant
3. the fondant was not rolled properly

To fix this according to them,
- you must moisten up the fondant by adding more shortening.
- you must roll it out to about 1/4 inch thick only
- also, when kneading fondant you should knead properly and not "under knead. To know that you kneaded it enough, they said to pinch the fondant and see if no crack will appear.
- tiny cracks can also be remedied through the pressing of the smoother or through the heat of your hands. try putting shortening in your fingers as you smoothen the fondant.

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So we're RIGHT after all! Next time I'll put into mind these tips to prevent cracks in fondant! Read this to know the full article and see other articles as well: Baking 911