Common Fondant Problems and How to Fix Them

Fondant can be tricky. Cracking, dryness, stickiness and wrinkly “elephant skin” are all really common, and the good news is they’re all fixable. Here’s what causes each one and what to do about it.

1. Dry, Cracking Fondant

Why It Happens

• Too much cornflour or icing sugar while rolling.
• Left uncovered for too long.
• An older batch of fondant that has lost its stretch.

How to Fix It

• Knead in a small amount of vegetable shortening to bring the moisture back.
• If it’s stiff, microwave for 5 seconds at a time to soften it.
• Keep fondant wrapped in plastic wrap whenever you’re not using it.

Tip: Stretch a small piece before you start. If it tears straight away, it’s too dry and needs some shortening kneaded in.

2. Elephant Skin (Wrinkly, Rough Surface)

Why It Happens

• The fondant dried out on the surface while you were rolling.
• Too much cornflour or icing sugar on the bench.
• Fondant rolled too thin, so it dries faster.

How to Fix It

• Massage a little shortening into the rough areas to smooth them out.
• Roll on a silicone mat so you need less cornflour.
• Buff small wrinkles with a fondant smoother after applying.
• Work quickly once it’s rolled out, so the surface doesn’t dry.

3. Sticky or Too-Soft Fondant

Why It Happens

• Humidity or a warm kitchen.
• Kneading too long, so the fondant gets warm from your hands.
• Too much colour added at once, especially liquid colour.

How to Fix It

• Lightly dust your hands and bench with cornflour or icing sugar.
• Let the fondant rest for 10-15 minutes before using it.
• Work somewhere cool, with air conditioning if it’s humid.
• Use gel colours, not liquid, and add them a little at a time.

4. Fondant Won’t Stick to the Cookie or Cake

Why It Happens

• The surface is too dry.
• Not enough adhesive underneath.

How to Fix It

• Brush a thin layer of piping gel, edible glue or water onto the surface first.
• Apply fondant soon after rolling, while it’s still soft and flexible.

Tip: Don’t overdo the water. Too much will dissolve the fondant and make it slide.

5. Air Bubbles

Why It Happens

• Air trapped while kneading or rolling.
• Fondant applied too quickly without smoothing out air pockets.
• Temperature changes, such as a chilled cake warming up after it’s covered.

How to Fix It

• Prick the bubble with a clean pin at an angle, then smooth the air out.
• Smooth from the centre outward as you apply fondant.
• For cookies, make sure they’re completely cool, but at room temperature, before covering.

6. Fondant Tears or Breaks

Why It Happens

• Rolled too thin.
• Dry fondant that has lost its stretch.
• Stretched too much while applying.

How to Fix It

• Knead in a few drops of glycerine or a little shortening.
• Roll a bit thicker. For cookies, roll the base layer to 3-4mm and top layers or details to 2-3mm.
• Patch small tears with a little piece of fondant, blended in with a barely damp brush.

The Short Version

• Dry or cracking: knead in shortening, keep it covered.
• Elephant skin: less cornflour, work faster, smooth with shortening.
• Sticky: rest it, cool the room, use gel colours sparingly.
• Won’t stick: a thin layer of piping gel or edible glue.
• Air bubbles: prick, smooth out, avoid temperature changes.
• Tearing: roll a little thicker and add glycerine or shortening.

Want cleaner results on your cookies? Our Signature Tools and cookie stamps & cutters are designed specifically for fondant.

Frequently Asked Questions

How do I fix fondant that keeps cracking?

It’s too dry. Knead in a little vegetable shortening until it stretches without tearing, and keep it wrapped while you work.

What is elephant skin on fondant?

It’s a wrinkly, rough texture on the surface, caused by the fondant drying out while you work. Use less cornflour, work faster, and massage in a little shortening to smooth it.

Why does my fondant get sticky?

Usually humidity, a warm room, or too much colour. Let it rest, work somewhere cool, and dust lightly with cornflour.

Related reads: Essential Tips for Working with Fondant · How to Colour Fondant Without Staining Your Hands