Seasoned Advice is a question and answer site for professional and amateur chefs. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

I've just helped my wife roll out a large block of chocolate fondant icing but the texture of the icing seems wrong. It sort of looks dried out and has tiny wrinkles and creases in it. Is there any trick to fix up these defects and generally make it look a bit nicer?


share|improve this question
Is it fondant icing you made yourself and then rolled out, or is it pre-bought? – nixy Apr 12 '11 at 18:27
Its pre-brought fondant. – Luke Quinane Apr 13 '11 at 0:09
up vote 2 down vote accepted

Fondant must be kneaded like dough, until it's soft and smooth, before you roll it out. If you roll it out straight from the pack it will be too cold and stiff.

share|improve this answer

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.