Fondant 911's and How to Fix Them
Working with fondant takes a lot of practice and it can be frustrating when cracks, bubbles, or holes occur. Even professionals that work with fondant on a daily basis can run into issues, but the best thing about fondant is that in most cases it can be fixed with minor adjustments. So don't fret or call 911 when these issues occur simply try some of our easy fix it tips.
1. Dry Fondant: Fondant will dry out quickly! If your fondant seems to dry add a bit of crisco and knead your fondant til it is smooth and easy to work with. If you have hard bits of fondant resulting from fondant being left out or not in an air tight container, it is best to start with a new piece.
2. Fondant layer is not Smooth: To prevent this issue from happening, first be sure to trim and even out your cake(don't forget to "dirty ice"). Your cake should be smooth without lump, holes, protruding edges or creases. If your cake is imperfect your fondant layer will reflect this. Next, be sure that your fondant isn't too thin- if your fondant is too thin it will show all the existing imperfections of the cake.
3. Fondant Cracks/Rips: Cracking or tearing can occur if fondant is too thin or thick. If the crack or rip is too large it is best to remove it and use a new piece. Once pulled off the fondant will likely have bits of icing or cake hence needing a new piece. If the crack or rip is on the smaller side, you can smooth the edges with your fingertips. If large, place a small piece of fondant in the hole and smooth edges with your fingertips coated in shortening. Then strategically place a decoration on this spot or make this spot the back of the cake if possible.
4. Air bubble or Budge: You just covered your cake and it seems perfect- then WHAM a bulge/air bubble appears out of nowhere. Air bubbles are caused when air gets trapped between the cake and fondant or the fondant is not properly adhering to the cake. If you notice the air bubble soon before your fondant has hardened simply use a pin to "pop" the bubble and use your fingertips to gently push the air out. If the bubble is near the base of the cake you can use an offset to "break the seal" and releases the air by smoothing it to the bottom of the cake. If the budge is not discovered until after the fondant has harden try the same technique, however, you will need to hide the mark that will remain with a decoration.
5. Sweating Fondant: This can occur if your fondant is stored in the refrigerator or on a humid day. It can also occur if you cover your cake when it is too cold. Let your cake come to room temperature prior to covering. If possible work in a "dry environment" and once your cake is covered it can be stored in a cool place.
1. Dry Fondant: Fondant will dry out quickly! If your fondant seems to dry add a bit of crisco and knead your fondant til it is smooth and easy to work with. If you have hard bits of fondant resulting from fondant being left out or not in an air tight container, it is best to start with a new piece.
2. Fondant layer is not Smooth: To prevent this issue from happening, first be sure to trim and even out your cake(don't forget to "dirty ice"). Your cake should be smooth without lump, holes, protruding edges or creases. If your cake is imperfect your fondant layer will reflect this. Next, be sure that your fondant isn't too thin- if your fondant is too thin it will show all the existing imperfections of the cake.
3. Fondant Cracks/Rips: Cracking or tearing can occur if fondant is too thin or thick. If the crack or rip is too large it is best to remove it and use a new piece. Once pulled off the fondant will likely have bits of icing or cake hence needing a new piece. If the crack or rip is on the smaller side, you can smooth the edges with your fingertips. If large, place a small piece of fondant in the hole and smooth edges with your fingertips coated in shortening. Then strategically place a decoration on this spot or make this spot the back of the cake if possible.
4. Air bubble or Budge: You just covered your cake and it seems perfect- then WHAM a bulge/air bubble appears out of nowhere. Air bubbles are caused when air gets trapped between the cake and fondant or the fondant is not properly adhering to the cake. If you notice the air bubble soon before your fondant has hardened simply use a pin to "pop" the bubble and use your fingertips to gently push the air out. If the bubble is near the base of the cake you can use an offset to "break the seal" and releases the air by smoothing it to the bottom of the cake. If the budge is not discovered until after the fondant has harden try the same technique, however, you will need to hide the mark that will remain with a decoration.
5. Sweating Fondant: This can occur if your fondant is stored in the refrigerator or on a humid day. It can also occur if you cover your cake when it is too cold. Let your cake come to room temperature prior to covering. If possible work in a "dry environment" and once your cake is covered it can be stored in a cool place.
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