ready rolled icing

kerismummy · Posted: Sat Mar 12, 2011 9:46 pm Post subject: ready rolled icing

a friend of mine has asked me to help make her brothers wedding cake this summer, and im really nervous! we're going to use ready rolled icing for the cake but every time i've used it in the past, it cracks. How do i stop it from cracking??
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I like cake. And pie. And mash. So sue me! Food is good and i'd rather be me and happy than skinny and miserable!

Kate · Posted: Sun Mar 13, 2011 6:56 am Post subject:

I've made many wedding cakes in my time and fondant can be tricky.
Make sure to "dirty ice" the cake with a very thin layer of buttercream made with half butter and vegetable shortening before placing the fondant on. The buttercream doesn't have to look nice, just be smooth so it won't show through the fondant. Smooth everything well, pressing the fondant so that it adheres to the base icing.

After the layer is covered, apply a thin coating of vegetable shortening to the fondant with a paper towel, taking care to wipe off the excess. This will keep the fondant smooth and soft.

With any wedding cake, be sure to have sturdy cake boards, especially with fondant as these cakes can be heavy. If the cake isn't stable and twists at all the fondant will crack. Good luck!

Here is a link to a site that may help you. I've used their products forever and they are great. http://www.wilton.com/
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Life's short...eat dessert first.

kerismummy · Posted: Sun Mar 13, 2011 9:12 pm Post subject:

thank you

_________________
I like cake. And pie. And mash. So sue me! Food is good and i'd rather be me and happy than skinny and miserable!