Cracks appearing in Sugarpaste: Usually the simple answer to this is that either, the paste hasn’t been kneaded enough or the consistency of the paste isn’t correct i.e. it is too soft and stretchy or it is too hard and dry.
The first thing you must always do when using sugarpaste/rolled fondant is to knead it to warm the paste to allow it to stretch. As you knead, you should see a change in the consistency of the paste, it should become smooth and have some stretch
TIP: If your paste is particularly cold or hard, you can help this process along by popping the sugarpaste into a microwave for 10-20 seconds.
Consistency of the paste too soft and stretchy
This tends to happen when you colour your own sugarpaste and you have added a lot of paste colouring, although I have also found that sometimes when I buy in ready made coloured sugarpaste (I use M&B) this can also be the case.
Knead some CMC (also known as Tylo powder and Tylose etc) into the sugarpaste and keep adding small amounts until the icing feels firmer – but of course don’t over do it!
Consistency of the paste too hard and dry
This tends to be true of certain brands of sugarpaste, we have found in our workshops that this can be particularly true of some batches of Regal Ice – don’t despair!
Firstly try kneading in some white vegetable fat.
TIP: White vegetable fat (shortening) is often known by a brand name: in the UK, White Flora or Trex; in South Africa, Holsum; in Australia, Copha; and in America, Crisco. These products are more or less interchangeable in cake making.
If the paste is still too dry try add a little water – don’t over do this and only add when all else fails!
Hope this helps…..!
P.S. These tips also apply to Pettin Ice, Regalice, Australian Pasta, Satin Ice, RTR and Ready to Roll.