Common Fondant Issues and How to Fix Them

Fondant is a fantastic way to achieve a smooth, professional finish on cakes, but working with it can be tricky.
Many bakers—both beginners and experienced—encounter common fondant problems that can make decorating frustrating.

The good news is that most issues have simple solutions. In this blog, we’ll explore some of the most frequent fondant challenges and how to fix them so you can create flawless cakes every time!

1. Cracking or Elephant Skin

The Problem: Your fondant looks dry, cracked, or wrinkled, resembling elephant skin.

The Fix: Cracking happens when the fondant is too dry. To prevent this, knead a small amount of vegetable shortening into the fondant before rolling it out.

If cracks appear after covering the cake, smooth them out with a bit of shortening or gently rub them with a warm, damp fingertip.
To avoid drying, always keep unused fondant wrapped in plastic wrap.

2. Fondant is Too Sticky or Too Soft

The Problem: Your fondant sticks to the rolling pin, work surface, or hands.

The Fix: Sticky fondant is usually a result of excessive humidity or warmth. Dust your work surface lightly with cornflour or powdered sugar to prevent sticking.

If the fondant is too soft, knead in a small amount of sifted powdered sugar to firm it up.
Be careful not to add too much, as this can cause dryness and cracking.

3. Air Bubbles Appear After Covering the Cake

The Problem: Small air bubbles form under the fondant, creating bumps on the cake’s surface.

The Fix: Use a sharp pin or needle to poke a tiny hole in the bubble, then gently press the air out and smooth the surface with a fondant.

To prevent bubbles, roll out the fondant evenly and press it onto the cake in a downward motion rather than stretching it.

4. Fondant is Tearing or Breaking

The Problem: The fondant rips when lifting it onto the cake or when smoothing it over the edges.

The Fix: Fondant can tear if it’s rolled too thin. Aim for a thickness of about ⅛ inch (3-4mm) to maintain durability.

If it’s already torn, try lightly rubbing the edges together or using a small amount of water to reattach the torn section.

To prevent tearing, ensure your cake is properly covered with a thin layer of buttercream to help the fondant adhere smoothly.

5. Fondant Won’t Stick to the Cake

The Problem: The fondant isn’t attaching to the cake, leaving air gaps or loose sections.

The Fix: Ensure your cake is coated with a thin layer of buttercream or ganache. This creates a tacky surface that helps the fondant stick.

If the fondant is still not adhering, lightly brush the cake with water or piping gel before applying the fondant.

Final Tips for Perfect Fondant

Always knead fondant well before rolling it out to ensure elasticity.

Work quickly to prevent drying, and keep unused fondant covered.

Use a smoother fondant for a flawless finish.

By mastering these fixes, you can easily avoid common fondant frustrations and create beautifully decorated cakes!
Happy decorating!