i guess im starting the q and a...so ive been making my own fondant and it seems that, no matter how hard i try to prevent it, when i transfer my fondant to my cake it has some small cracks around the edges, they are not deep or long, just small and annoying, how can i prevent this?? ps im using the marshmallow fondant recipe

I haven't made my own fondant yet though I intend to experiment with it after I get my next wedding cake done - For it I am only using some fondant for decoration as is mostly a bunch of cupcakes with an 8" layer on the top.

Anyway, in one of my fondant classes we discussed cracking and our instructor suggested using cornstarch on your hands when applying the fondant to remove any oils that may cause it to break down. I think that this would be specially important with marshmallow fondant because it is already soft. Also, if you make sure your piece of fondant is much larger than your cake when you transfer, you can just cut all those edges off and you have nothing to worry about. How thin do you roll your fondant? I find 1/8 inch is as low as I can go and if I am doing a large cake I make it a bit thicker.

hi maybe i can learn something new here,

babe

we really need some more members

Hello fellow cooks! What are you cooking today?

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