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Fondant tearing and dragging on tall cakes – need advice (UK
Hi everyone,
I’m a self-taught baker and really passionate about cake decorating, but recently I’ve been struggling with fondant and it’s starting to affect my confidence.
I used to find covering cakes much easier, but since being in the UK I’ve tried a few sugarpaste brands and I’m finding them harder to work with, especially on taller cakes (around 6–8 inches). I’m experiencing dragging, resistance when smoothing, and even tearing while covering, which I didn’t struggle with before.
Please can anyone recommend the best fondant/sugarpaste in the UK for covering tall cakes with good stretch and working time?
Also, are there any tips that helps to improve elasticity and prevent cracking.
Thank you so much in advance.
Hi everyone,
I’m a self-taught baker and really passionate about cake decorating, but recently I’ve been struggling with fondant and it’s starting to affect my confidence.
I used to find covering cakes much easier, but since being in the UK I’ve tried a few sugarpaste brands and I’m finding them harder to work with, especially on taller cakes (around 6–8 inches). I’m experiencing dragging, resistance when smoothing, and even tearing while covering, which I didn’t struggle with before.
Please can anyone recommend the best fondant/sugarpaste in the UK for covering tall cakes with good stretch and working time?
Also, are there any tips that helps to improve elasticity and prevent cracking.
Thank you so much in advance.
Hi Fummi Yakubu
There are so many different brands on the market, choices are quite personal. When I was still decorating cakes, I used Massa Ticino Tropic which has all the properties of coping with heat, humidity and good elasticity, but it was very expensive.
Here are a few previous answers :
What is the best Sugar-paste/fondant for covering tall cakes?
I’ve also Google searched for best fondants for tall cakes, which gives some good results.
The wrap around method of covering is an alternative way to cover tall cakes. It eliminates the stress of tearing and dragging. Paul has several tall cakes in the tutorials library where he demonstrates this method.
I also recommend joining the CakeFlix Facebook family group. If you are a pro member, the CakeFlix Pro members Facebook group provides support from professional members. They are a most friendly and helpful community.
Hope this helps and good luck. 🙂
Ps: elasticity can be improved by kneading a very small amount of white vegetable fat to the icing. I can’t say how much, it’s something you’d need to experiment with if you have some off cuts of icing.
Hi, Thank you so much for taking your time to reply, I really appreciate it 😊
Hi Fummi
You’re welcome. You are not on your own, there are many ways to communicate with CakeFlix, so you will always have an answer and support. Hope you can resolve your problem soon. 🙂🌟
