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The corners of my fondant covered square cakes often have cracks. How can I avoid this in the future?

Skye - from Melbourne , Australia

When fondant has been over stretched it sometimes develops cracking or what we like to call "elephant skin". Here are a few tips to help alleviate that problem.

Knead your fondant until it is soft and pliable; soft fondant is less likely to crack.
Roll the fondant to a size so it is a few inches larger than the cake you are covering; this way you won't have to pull and stretch it as much. The corners of your cake put a lot of pressure on the fondant so extra stretching will cause tearing.
Use a fondant smoother and smooth the fondant, starting in the center of the cake, and then move down the sides. Keep running the fondant smoother over the corners until your edges are smooth. 

Hopefully these tips will help give you a flawless finish on your fondant cake!
 


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