Nothing beats the feeling of success that comes with finally finishing your cake creation. But all comes crashing down as you flip your cake around and see a massive split in the fondant.
But why does your fondant keep cracking?
Your fondant may be cracking for a variety of reasons, including the fondant being too old, the environment you reside in fast drying up the fondant, producing cracks, you rolling the fondant too thin, or your timing was slightly wrong, and the fondant was left out for too long.
No one likes to be in this predicament, but is there any way to repair the cracks in your fondant? Is it possible to prevent this from occurring again? Let us investigate!
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Why Does Fondant Crack?
When you go to the trouble of baking a cake and icing it with fondant, the last thing you want to see is a crack in the fondant.
This may be a terrible circumstance for anybody, and before we can discuss how to repair this fondant crack, we must first understand why it occurred in the first place. So, let’s look at why your fondant could have cracked.
1 – The Fondant Is Old
Fondant, like anything else in the kitchen, may become bad, causing complications when you attempt to utilize it. Fondant may begin to dry out as it matures, and this drying process can be accelerated if the fondant is not stored properly.
If you see your fondant getting dry and difficult to work with, this may signal that it is old, and you should consider discarding it and beginning a fresh fondant reserve. If your fondant is old, this might explain why it cracks when you lay it on the cake.
2 – The Brand of Fondant You Use
The band of fondant you’re using might be the cause of your fondant breaking. Every brand of fondant is different and has a varying number of components, which might impair the fondant’s integrity, particularly if you have never dealt with it before.
Most bakers advise that once you discover a fondant brand you like, stay with it and avoid experimenting with other types. So, if you’re dealing with fondant that you’ve never dealt with before, this might be why it cracks when you set it on your cake.
3 – Your Timing When Working with Fondant
Timing is an important consideration when dealing with fondant. Timing is crucial since it may make the difference between a beautiful fondant and a dried, cracked fondant.
If you spend too much time rolling or working with the fondant before putting it on the cake, it can dry out and crack as you move it about, which may crack the fondant before you even put it on the cake.
When dealing with fondant, time is critical, and you cannot leave the fondant out on the counter for too long.
4 – The Climate You Live In
Unfortunately, the environment in where you reside may and will have an impact on the fondant you are dealing with. Dry and hot conditions may be more damaging to fondant than cold and rainy weather. As a result, if you are in a dry and hot atmosphere, your fondant is more likely to break since the air dries out the fondant quicker.
If you reside in a hotter area with a greater humidity level, the fondant is less likely to dry up and crack when placed on the cake. If your atmosphere is somewhat dry, try using a humidifier while dealing with fondant to keep it from drying out too quickly.
5 – Too Much Icing Sugar or Cornflower Added
When dealing with fondant, you normally add cornflower or icing sugar to help roll it out neatly and keep it from adhering to your kitchen surface and rolling pin. However, if you are not cautious, this might lead to tragedy.
One typical fondant error is using too much cornflower or icing sugar while rolling or kneading the fondant.
If you use too much icing sugar or cornflower during this procedure, the fondant’s consistency will alter, resulting in the fondant drying out. When this occurs, your fondant will readily fracture when moved.
6 – You Rolled the Fondant Too Thin
Another typical error that individuals make, particularly when they are new to fondant artistry, is rolling out the fondant too thin. Rolling out the fondant to suit your cake will take some skill since you need to get the fondant to the appropriate thickness.
You want your fondant to be thin enough to work with and shape to your cake, but thick enough not to rip or split when you move it.
This may be difficult, as the thickness you need depends on the kind of fondant you choose. So you’ll have to experiment to find out what works best for you and the fondant you’re using.
How to Fix Cracked Fondant
When your fondant breaks on your cake, it might be frustrating since you have spent so much time and work creating the ideal cake. But don’t worry; there are two solutions you may attempt to repair the fondant break!
Patching the Cracked Fondant
Patching the fondant is one method for attempting to repair a break in your fondant after it has already been applied on your cake. To do this, make a piece of fondant from your remaining fondant and cut it to the size of the crack on the cake.
Make sure the fondant scrap you chose completely covers the crack with enough room to spare. Dip your fingers or an icing knife into some shortening or vegetable oil once the fondant piece is ready.
Now, carefully massage the edges of the fondant patch into the fondant surrounding the crack using your lubricated fingertips or knife. Gently rub these edges together with the fondant on the cake.
To assist the fondant dry out and integrate better, dust the joined edges with a pinch of confectioners sugar. The crack in your fondant should have disappeared.
Piping Fondant into the Cracked Fondant
This approach is useful for repairing large fractures in fondant. Put all of your fondant scraps in a basin, and then mix with a few drops of vegetable oil and water. Mix the water, oil, and fondant until it forms a paste; if necessary, add more water and oil.
Once the fondant has formed into a paste, carefully insert it in a piping bag with a piping bag tip on the end.
Pipe this fondant paste over the split in the cake and then, using an oiled icing knife or your fingers, integrate the paste into the crack until it is no longer visible.
Then, sprinkle some confectioners sugar over the area to let it dry somewhat and blend in better. Your cake should be crack-free and flawless once again!
How to Prevent fondant from Cracking
If you are concerned about your fondant cracking when working with it and are doubtful of your ability to repair it, there are a few strategies you may attempt to avoid the cracking in the first place.
Let’s go through these fondant cracking prevention strategies and see which one works best for you.
Always Frost Your Cake First
To assist prevent your fondant from cracking after it has been put on your cake, frost your cake with marzipan or buttercream icing before laying the fondant on your cake.
If you set your fondant directly on the cake, air bubbles will develop underneath it, causing the fondant to fracture. So, before you put the fondant on your cake, make a lovely layer of buttercream or marzipan on top.
Before you place the fondant on your cake, make sure the buttercream or marzipan is smooth and uniformly placed. The moisture from the buttercream or marzipan will help keep the fondant together and prevent it from drying out.
Examine Your Fondant
After you have placed the fondant on your cake, you must inspect it before sealing it. Make sure there are no hard patches, air bubbles, or discrepancies in the fondant’s thickness.
The majority of the fractures are caused by an issue with the fondant itself. As a result, it is advisable to inspect the fondant before placing it on your cake and then again after it is on your cake.
Check for any differences in your fondant, and if you discover anything that might create a crack, remove the fondant and knead it again before rolling it out and laying it on your cake.
Use Fondant Immediately if Made Fresh
If you create your fondant from scratch, make it the final thing you prepare while your cake is cooling.
If you knead and roll out your fondant before your cake has been cooled and iced, it will sit on your kitchen counter for a lengthy amount of time before you can set it on your cake. When you move your fondant, it will dry out and crack.
If you prepare your own fondant for your cake, use it as soon as you finish rolling it out to prevent it from drying out and splitting. Remember that the fondant only takes one or two minutes to dry out, therefore you must work fast while dealing with it.
Check Packaged Fondants Expiry Date
If you are using a store-bought prepared fondant that has already been created, always check the expiry date before using it. As previously said, fondant, like any other food, may get old and go bad, and this includes pre-made boxed fondant.
You should get your packaged fondant as close to the time you want to bake your cake as feasible. This will help you acquire the freshest fondant possible from the shop.
Remember that fondant begins to dry out when it gets too old. As a result, when you use older fondant, the odds of it shattering on your cake or as you transfer it to your cake rise.
Oil Your Fondant Before Placing on the Cake
If your fondant seems to be a little dry, or if you have accidently left your fondant out for too long and it has begun to dry out, but you still want to use it, there is a method you may attempt to keep this dry fondant from breaking.
You may add some oil to this drier fondant to bring some moisture back into it. This should keep the fondant from cracking or breaking when moved.
To accomplish this, dip your hands into some shortening or vegetable oil until they are well coated with oil.
Then, gently massage the surface of the fondant to ensure that no part of it is missed, and you may use the fondant as intended with a decreased risk of it splitting.
Store Your Fondant Correctly
Many individuals, particularly those who are new to dealing with fondant, make the error of not preserving it properly, either before using it or after using it and having leftovers.
If you purchase pre-made fondant, attempt to buy smaller packets to reduce the quantity that is left over. When you are through making your fondant and have any left over, cover it in cling wrap and store it in a zip lock bag.
The fondant may then be stored in the fridge or the pantry; as long as it is kept cold and dry, it should last for a long time.
If your fondant is little dry when you pull it out, knead in additional melted modeling chocolate or use the oil approach described above to get it back to a decent working consistency.
Final Thoughts
Even though having your fondant crack on you is not a pleasant experience, there are solutions available. However, avoiding fondant cracking is always the ideal solution, so if you are concerned about your fondant cracking, you should follow the steps above to reduce the likelihood of this happening in the future. Best wishes with your fondant! You might enjoy Why Do My Pancakes Burn? (4 Common Reasons)