“Why does my sugarpaste crack when I’m covering cakes” is a question I often hear when I’m teaching, even from people that have been decorating cakes for a while. Usually, the simple answer 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.
Kneading Sugarpaste
The first thing you must always do when using sugarpaste aka rolled fondant is to knead the paste to warm it and 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.
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Consistency of the paste too soft and stretchy
This tends to happen when you colour your own sugarpaste and have added a lot of paste colour. However I also find this sometimes when I buy in ready made coloured sugarpaste. The solution is to 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 at any particular time. Don’t despair! Firstly try kneading in some white vegetable fat. 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!
NOTE: These tips also apply to Pettin Ice, Regalice, Australian Pasta, Satin Ice, RTR and Ready to Roll.
I hope you find these tips useful and answer the age old question – Why does my sugarpaste crack when covering cakes?
Sweet wishes
Lindy Smith
“Bringing world-class sugarcraft to your kitchen”
Dawn Smart says
This is really helpful as I’m a new and complete novice at sugar paste decoration. I, however, have the reverse problem of the paste being too soft and sticky (which you also give a remedy for) as I live in South Africa and the hot weather conditions (over 40 degrees today!) make it hard work to get the paste just right! Perhaps you could put me right about using icing sugar when rolling out sugar paste… I see you suggest white vegetable fat instead… is that correct? Do I just smear a thin layer on the board? As I have a problem getting the icing sugar off of the cake! Please bear with me here… I said I was new 🙂
Lindy Smith says
I’m please you found our blog useful. Regards icing sugar, I only use this for making icings not for rolling out, as you say it tends to mark the sugarpaste and too much can also change the consistency of the icing causing it to become too dry. To roll out sugarpaste, I just smear a very thin layer of white vegetable fat over my worksurface and then roll out my paste.
Give it a try, I’m sure you’ll find it a lot easier!
Lindy
Alena Archer says
Hi Lindy,
I have covered fruit cakes with marzipan and sugarpaste before but now, for the first time need to cover a sponge with sugarpaste. What would you advise me to use between the sponge and sugarpaste? Would a butter icing crumb coating work or would you suggest something else?
Many thanks
Alena
Lindy Smith says
I like to use buttercream as the ‘glue’ between my sponge cake and sugarpaste, as it fills any air holes and gives a nice smooth surface on which to place my sugarpaste. You can of course flavour the buttercream to compliament the flavourings in your cake.
You could also use jam as the ‘glue’, I’d advise boiling first, or if you have baked a lemon cake, try lemon curd – yummy, one of my favourites!
Good luck with your cake
Lindy
Alena Archer says
Thank you so much. I’ll give it a bash…
sharon says
Hi i’m a complete beginner but have recently brought two of your books and am on my second cake! The problem i have is that when i put the icing onto the cake, on the top edges around the cake, it looks like stretch markes. It’s as if the weight of the icing hanging down the sides of the cake is too heavy. Is what i’ve descirbed ‘cracking’ of the sugarpaste.
Many Thanks
Sharon
Lindy Smith says
Hi Sharon
It sounds like it is, although you may also be stretching the paste too much as you make it fit the cake – try not to push the icing down the sides of the cake but smooth the paste upwards with a cupped hand – I’ll write a post about this shortly.
Kelly says
Hi Lindy,
I have just started cake decorating and I am really enjoying it. My problem is this, i have iced a fruit cake and used marzipan then regal ice and my cake looked relativly smooth, but when I do a sponge cake using buttercream as the glue my cake never look smooth when complete. Is there something I am doing wrong?? I use a smoother(only 1) I was thinking about using a thin layer underneath before the final coating. Would this help? I would really appreciate your advice.
Many Thanks
Kelly
Marie Emery says
Hi
I’m new to sugarpaste aswell and shortly going to be trying to make my first cake with animals on (for my daughters first birthday). I had a trial run tonight which went ok but I got the ‘cracking’ so read your article with interest! Will try harder next time! I had a bit of a problem sticking the parts together, i.e. the cat’s feet to the legs, do you have any tips for this? I’m a complete novice so any help would be greatly appreaciated!
Marie 🙂
Lindy Smith says
Hi Kelly
It doesn’t sound as if you are doing anything wrong, just make sure your icing is around 5mm thick – use spacers, it takes out the guess work! Obtaining a smooth finish comes with practice, making your buttercream crumb coat as smooth as possible will help. Regards adding a thin layer of sugarpaste beneath the final layer, yes by all means do this – Infact, if you do cover a sponge cake but are not happy with the finish, I’d always advise that rather than take the icing off, you add another layer of icing over the top.
Hope this helps
Lindy
Lindy Smith says
Hi Marie
I’d advise you to make your self some edible glue – you can use water but glue is stronger – There are many recipes for edible glue, I’ll have to write a post on this subject! – but in the meantime all you need to do is take a little of your sugarpaste and mix water into it to make a thick glue – it works wonders!!!
Good luck with your first cake
Angie Mizon says
Hi
When covering my cake square cake boards I find it cheaper not to cover the whole board with sugarpaste but after placing my covered cake on top to put sugarpaste around the base, my question is when doing this on a square board how do you smooth the icing so that the the joins in the sugarpaste dont show and it leaves a smooth finish
Lindy Smith says
I do this as well sometimes, but what I do is to either texture the sugarpaste to hide the join or to incorporate the join into the overall design of the cake. With a square board I might create mitred corners or add equal length strips to each side – there are so many possibilities it really depends on the look you are going for. Alternatively you can smooth the icing using a smoother and the heat of your hand, it takes time and patience but you can make the join disappear. If this is what you wish to achieve, you must do it immediately before the icing starts to crust. Don’t rush it, as long as you are working the icing you have all day!!!!
Hope this gives you a few ideas
Lindy
joanne says
hi lindy, where is the best place to leave the paste to set? I don’t know if the fridge would be a good place in this hot weather, thanks joanne
Lindy Smith says
Put the decorated cake in a cardboard cake box and find a cool dry place to store it.
Hope this helps
sue says
hi lindy
i have just finished my first wedding cake and have quite a few cracks in it.So went on your site to find out why and i know i dont knead the paste enough so thanks for the advice,and also ive been keeping my paste in the fridge because our house is so warm.
maggie says
hi please can you tell me if it is possible to put more than one layer of Regalice on a fruit cake i’m not entirely happy with the result of my iced fruit cake so far and if so how do you attatch it ?water?
kind regards
Lindy Smith says
Hi Maggie
Traditionally fruit cakes are covered with a layer of marzipan and then a layer of sugarpaste but if you don’t like marzipan then two layers of sugarpaste are fine. Marzipan is usually attached to a cake using warm apricot glaze; the marzipan is then brushed with a clear alcohol, such as gin or vodka, to stick the sugarpaste layer.
Hope this helps
Lindy
Siobhan MacBean says
Have been reading this blog and found it really helpful, however I have a problem at the opposite end of the scale, and really hoping someone can help me. I am decorating a cake for a friend and the weather here has been very warm and muggy but extremely wet, so the problem I’m having is that my icing has gone very sticky and ‘wet’. What can I do, I’m starting to get really desperate! It doesn’t matter where I put the cake it’s not helping. I’ve had windows opened, heating on. Someone please help! Thanks, Siobhan
Lindy Smith says
Somewhere warm and dry, see if you can borrow a dehumidifier. Sugarpaste doesn’t like moisture!
Lucy says
Hi Lindy
I’ve just decorated a 10″ madeira cake with buttercream and then a layer of fondant icing. However, the cake can’t have been even on the sides as the fondant icing looks a bit “see through” almost on part of the top edge of cake. I think I’ve over-smoothed it! The cake hasn’t come through completely but I was wondering about doing another thin layer of fondant on top. The first layer of fondant is now dry. Could I add another layer? Can I use a bit of water to stick it to the first layer? Also, how long can I leave it before I do some royal piping work on it (around the bottom) as I’m running out of time with it a bit!! Advice greatly appreciated.
Many thanks
Lucy
Lindy Smith says
Hi Lucy
Another thin layer of sugarpaste should work a treat. You could pipe immediately as long as the icing colours are more or less the same.
Hope this helps
Lindy
Ruth Sauter says
Just been reading the comments on here cracking sugarpaste and oh boy, think I have just about encountered all the problems mentioned here, at some time or another! Starting to despair that my icing will never look smooth!! Just iced a cake this morning and I can only describe the icing looking similar to a lizard’s skin!!!
Sue Bates says
Hello, I have a fruit cake to decorate for a Christening and was wondering how far in advance of the christending I should cover it with marzipan and sugarpaste
many thanks
Lindy Smith says
Hi Sue
With a rich fruit cake you have plenty of time, in fact we usually recommend keeping a rich fruit cake for at least 3 months to allow the cake to consolidate and ease carving. Once a fruit cake is covered it will also keep very well, although if it is stored over a long time, I’m talking many months here, white icing will tend to discolour slightly.
Hope this answers your question
Lindy
Dani Wintersgill says
Just found this website and can say that I am finding it very usefull. I have found the answer to my problem by reading through other peoples questions. Thanks Lindy, I think I will be tuning in alot in the future.
Brian Morrison says
Hi Lindy
I have bought two of your books and have really gotten into cake decorating. I am still not at a level that I would be confident in making a cake for anyone other than family but I am really enjoying it and find it a good way of relaxing. My question is when I am cutting thin strips of sugar paste to edge a building block cake for example I find it difficult to keep the shape of the strips they dont stay the same width, can you help. I live in Northern Ireland and would love to go to one of your workshops, have you any plans to visit NI and put on a workshop. Regards Brian
Lindy Smith says
Hi Brian
Great to hear you are enjoying cake decorating so much. Regards cutting thin strips of sugarpaste you basically can’t because by it’s very nature it is too soft. What you need to do is make the paste stronger by adding some gum, see my blog post on this as I think this will help.
Lindy
carol says
this is a really good site am going to keep it on my favorites as I have just started making cakes my self and have come across some of the same problems (Cracking on the icicg) my self.all comments are helpful.
Carol
elaine says
I shall be making my daughters wedding cake and need help!cakes will be madeira, choc mud and carrot-all covered with buttercream and fondant.How far in advance can i ice these cakes(they will have been previously frozen.
Lindy Smith says
Hi Elaine
The Madeira cake and chocolate mud can be iced up to about a week in advance, when I was making a lot of wedding cakes, my cakes were always covered on Monday and Tuesday before Saturday weddings. Regards Carrot cake, I would only provide this as a cutting cake as the recipe that I use, which is delicious, is best eaten within two or three days of being baked. My recipe also doesn’t freeze that well, so I suggest that you try freezing your carrot cake to see how this affects the cake flavour and texture.
Hope this helps
Lindy
elaine says
Can i fondant ice the 12″ cake on its board cos its gonna be heavy to lift it on to it after it has been covered!
Lindy Smith says
Hi Elaine
Yes you can, it saves handling. But if using a fruit cake remember to put a barrier between the cake and the board
Hope this helps
Lindy
elaine says
Hi, if i marzipan and then fondant ice my 4″ round cake fruit cake-will it still keep for another month?
elaine says
When should i dowel my fondant covered cakes- after i have just covered them or next day when they are dried?
Lindy Smith says
Should be fine, store in a dry but cool place
Lindy Smith says
Ideally next day.
katie harper-mason says
when making a 3 tier cake,with tiers sitting on top of each other is there anything between them or do they just sit on top of each other?
elaine says
yet another question-how can i store my gumpaste pearls?thanks so much for your help
Lindy Smith says
You need to place each tier on a hardboard cake board and then dowel the bottom two tiers to support the upper two, instructions are in both my ‘Celebrate with a cake‘ book and ‘Cakes to Inspire and Desire‘ book. I also demonstrate this on my wonky cake dvd.
Lindy Smith says
I’d dry them out thoroughly and then place them in an airtight container until you are ready to use them
Valerie says
I really need help! When I add sugarpaste flowers to cakes which are covered in either fondant icing or frosting they soften within 24 hours. How can i STOP this happening. Thanks
Lindy Smith says
Hi Valerie
You really need to make your flowers from a medium which dries harder than just sugarpaste. I only use sugarpaste for covering cakes. To make flowers I use either modelling paste or flower paste, depending on the effect I want. For instructions to make this please click here – it’s very easy you just add gum to standard sugarpaste.
Hope this helps
Lindy
elaine says
am making a 4 inch 6inch 9inch and 12″ wedding cake with fondant pearl borders-what sizes would be best to use do you think?
Valerie says
Thanks so much. I’m teaching myself as I couldn’t get onto any local courses and there are so many terms to try to get my head round! I now need to look for your books as your advice is just what I needed to know but although I’ve searched the web and got books out of the library I could never find the answer. I’ve ordered some CMC but wanted to ask if, once added to the Sugarpaste and kneaded, can I wrap it tightly and just use a little at a time?
Lindy Smith says
I think size is really personal choice, however I would probably use larger ones on the base tier and graduate up to smaller ones for the top tier
Hope this is a little help
Lindy
Lindy Smith says
Hi Valerie
Yes you can use the modelling paste again, sometimes it can become a little dry and crumbly but you can get it back to a workable consistency by adding a little white vegetable fat and a little water and/or by placing it in a microwave for a few seconds.
Have fun!
Lindy
elaine says
when placing a cake on a cake disc ready for assembling on a tiered cake-it says to make it exactly the same size-but mine is a little bigger-surely once i have covered with buttercream and fondant it will make up for the excess-help would be appreciated.
Lindy Smith says
Hi Elaine
As long as your cake board is no larger than 1cm larger than the diameter of the cake you will be fine, that is provided you are rolling out your icing to the standard 5mm!
elaine says
hi again, any tips on getting perfectly vertical sides on a cake? i have got a level but how would i go about it many thanks
Lindy Smith says
For straight sides, make sure you line your tin neatly, if you are carving straight sides use a sharp knife and a set square as a guide and when covering with sugarpaste use a smoother with one flat edge, such as the FMM one that we sell
Hope this helps
Lindy
elaine says
hi yet again. i have made gumpaste figures and objects using gumpaste(i mixed tylose with fondant)They seem to firm up then go soft again. I live in a finca in Spain which can get a bit damp.Any suggestions-i’m tearing my hair out.!
Lindy Smith says
Try making your figures out of pastillage, as this stands up to mositure a lot better than any other form of icing. I only make a basic pastillage but there are a number of recipes available so I suggest you look through a few advanced modelling books or search the internet for a good recipe
Good luck
lindy
elaine says
Hi, if i want to pass a centre dowel through 3 tiers of a wedding cake-could i make centre holes in the cake discs first cos i am worried i will end up demolishing the cake!!thanks for your answers-such a help to us beginners!
elaine says
i have a jar of unopened liquid glyucose which is 3 years old! would it still be ok to use it for pastillage?
Lindy Smith says
Hi Elaine
In the States they use foam boards which can be dowelled through, however in the UK this is not possible with the boards that we use. Therefore the only way to do what you propose is to make central holes first. When I was in Brasil last year, the boards I was given to use all had central holes – what a great idea!
Hope this helps
Lindy
lynne yapp says
Hi Lindy lhave just found your web site and found your blog answers very useful will save this on mt favourits thanks Lynne.
elaine says
Hi, do i put the ribbon round my cake tiers after i have stacked them?Also regarding double sided tape-This must not come into contact with the cake-am i right?We are talking fondant icing here.Any tips would be appreciated
elaine says
Hi, how do i attach diamante banding to the cake tiers?
Jane Dolder says
Hello Elaine,
Thanks for your questions – Hopefully these answers will help you.
1. Liquid Glucose – It’s worth trying although we wouldn’t recommend it for consumption! Hopefully no-one will be tempted to eat the pastillage!!
2. Ribbon – Lindy only uses edible ribbon, made using the FMM ribbon cutter, because of this problem. You should put the ribbon on after stacking the cakes. You’re right, the double sided tape should not come into contact with cake. You could use royal icing to secure it.
3. Diamante banding – use royal icing to secure to the cake.
Hope these help and thank you for taking an interest in our site.
Jane Dolder says
Hello Puk,
The reason the colour fades on sugarpaste is usually due to the light so keep it in a dark place. I have not heard of using glycerin to keep the colour – we usually use it to keep cakes moist but if any of our bloggers know otherwise please get in contact.
Jane
Jane Dolder says
Hello Lou,
Thanks for your question. You mention storing the buttercream out of the fridge – you can do this if it is cool, like this week(!) but wouldn’t recommend it in the summer. If you mean buttercream on the cake once you have decorated it, we usually say a cake will keep for two weeks – one to decorate and one to eat. Our buttercream recipe works well.
Hope this helps.
Jane
Jane Dolder says
Hello Gillian,
Stacking a 2-tier cake would need dowels and a hardboard cakeboard. You need to dowel the bottom tier once it is covered, then put a cakeboard on the base of the top tier before covering and placing on the bottom tier. You can find instructions for this in Lindy’s ‘Celebrate With A Cake‘ book or ‘Cakes To Inspire and Desire‘ book.
Good Luck!
Jane
Jane Dolder says
Hello Coleen,
Sorry to hear your cake didn’t turn out right. There isn’t much you can do about an undercooked cake. Here at Lindy’s we love “moist” fruit cake! Sorry we can’t help on this occasion.
Jane
Jane Dolder says
Hello Yvonne
I’m glad you find our tips helpful.
I don’t think there is a problem with your tins, we use Invicta here at Lindy’s and haven’t come across any problems. Have a look at our “Why Do My Cakes Sink in The Middle” blog post, it may help.
Kind Regards
Jane
Rachel says
Hi, how do i stick sugarpaste shapes to a previously iced cake?
Lindy Smith says
Hi Rachel
You can use just water as it will make the sugar sticky or you can mix a little sugarpaste with water to make a glue and use that.
elaine says
hi, i have covered my wedding cake and decorated 4 tiers with ribbon and diamante.I am very proud of it as it is the first wedding cake i have ever made!!only one criticism-
i covered the cakes with fondant quarter of an inch thick(which was a feat in itself!)When i came to cut them-the depth of icing miraculously doubled!!i dont know why-they were iced over crusted and chilled buttercream crumb coat-what went wrong?
Pascaline says
Hello,
I bought for the second time a big block of 5kg sugarpaste ( one from a good cake website and this one from my teacher who runs a cake business). I just couldn’t get it right. Kneaded Kneaded Kneaded. I asked my husband to knead some. It took him over 15 mns for 400gr ish (+ he put it in microwave 10secondes to help like you suggested top page).
Does it take that long? It’s gonna take me 45mns then for 1kg200? Do I have to organise myself every day for a good work out? Thank you
Lindy Smith says
Hi Pascaline
What make of sugarpaste are you using? The different brands do vary greatly!
If your paste is extremely hard then I suggest you cut it into small manageable peices, microwave each piece individually for 10-20 seconds and knead. Then knead all the pieces together. If the paste is a little dry add white vegetable fat and a little water as this will also help.
Kneading paste can be a bit like a workout, but it should only be a short one for 1.2kg!
Lindy
farzana says
Hiya, for my babys birthday I’m baking a madeira bus shaped cake, its going to be quite large about 18″, and I have brought the ready to roll reagalice(renshaws) to cover it with, please tell me the best way to do this and how in advance I can do this as the cake will be too big to store iced in the fridge. Please please help
Jane Dolder says
Hi Elaine,
Lindy has only come across this problem in Canada where they use a different type of sugarpaste. It could be that your buttercream was too think and the sugarpaste slid down the side.
Jane
Jane Dolder says
Hello Farzana,
You haven’t mentioned where you live,but in the UK we do not store iced cakes in the fridge. The easiest way to decorate this large cake would be to do it in pieces so you would have joins which should not be a problem as it is a bus!
Jane
Sam Bennett says
I have just made a Thomas the Tank novelty cake. I have the slight cracking on the surface in areas…I understand now why. Is there any way I can improve the look of them without removing the whole lot and starting again…Help!
Lindy Smith says
Hi Sam
I’m afraid once the icing is dry there is not much you can do? However I’m sure the children won’t notice the cracking as they’ll be so pleased to see Thomas!
Dana says
Hi lindy, I am fiarly new at cake decorating. I had make a 2 tier bday cake yesterday. I did a madeira cake with 2 layers that were lemon cream and a strawberry cream. i covered the cake in a light buttercream and then sugar paste. The problem i had the the cake looked ripply on the sides no matter how much i smoothed it it didn’t work and just made the the sugar paste tear. The next morning the cake had almost looked deflated on the sides and was cracking every where. How do I keep the from happening again and what did I do wrong?
Thanks Dana!
clare says
Hi Lindy, you mentioned in a previous post that when covering a fruit case to put a barrier between the silver cake drum and the fruit cake – what do you suggest? – greasproof paper or a layer of sugarpaste? how do i fix the fruit cake to the drum so it doesn;t slip off? thanks – your amazing!
Caroline says
Hi, I have been decorating for a couple of years and ave had no problems until recently. I did a sponge cake and butter iced it then marzipan then fondant icing. All looked great but when it was cut the cake had gone all “wet” and looked horrid. Do you have any ideas what I did wrong?
Jane Dolder says
Hello Dana,
I think you may have put too much cream in the layers. Lindy calls this the “rubber ring” effect where the weight of the sugarpaste pushes the filling out of the layers.
Jane
Jane Dolder says
Hello Clare,
Lindy puts a thin layer of marzipan between her fruit cakes and her board or you could use waxed paper and a little royal icing to stick the paper to the board
Jane
Jane Dolder says
Hello Caroline,
You would need to use a dense cake to hold the weight of the marzipan and sugarpaste. Perhaps try jam instead of buttercream. It may of just been the combination of buttercream, marzipan and sugarpaste that created the “wet” look. When decorating our cakes we use only buttercream and sugarpaste, but if you like to marzipan flavour, Lindy has found when teaching in Europe, some students knead the sugarpaste and marzipan together so just have the one layer.
Hope this helps.
Jane
Amy says
Hi there,
I’ve been decorating cakes for the last couple of months and really enjoy it, but what I really struggle with is covering cakes neatly with sugarpaste. Particularly where the excess sugarpaste falls around the sides of the cakes. I weigh out the sugarpaste so I use the correct amount for the cake size, but the excess sugarpaste just seems to make the finish look untidy. How can I avoid these ‘folds’ from the sugarpaste?!
Thanks
Katherine says
We have been using Lindy’s fabulous book Cakes to Inspire and Desire to get us through the mammouth task of making our best friend’s wedding cake for her, and we’re nearly there – the wedding is this Saturday (May 1st)!
We have baked fruit cake, marzipan’d and sugar-paste-iced the bottom two tiers (12” and 9” square) and just have the top sponge tier to make on Thurs/Friday. I really wanted to ask for a top tip on the icing side of things… they look great – but just in a couple of places you can see very faint stretch marks (is the best way I can describe them!) around the lip of the cake. we smoothed and used the warmth from our hands to mould etc – but we couldn’t get these marks to completely go… are there any insiders tricks we can use to get rid of them? We arent able to start again, so wondered if there was any insiders trick for retifying these little blemishes? Anything we can spritz on to make the icing smooth itself out? Or any sort of product we can use to try and rub on it to smooth them out??
All help very much appreciated!! Thank you
Lindys Team says
Hi Amy
Getting rids of pleats in sugarpaste is a common problem.
What you need to do is open out the pleat and smooth the sugarpaste down the side of the cake using a cupped hand.
This technique is better understood when seen.
Have a look at this link and all should become clear – this is a taster of Lindys DVD called Wonky Celebration Cakes which demonstrates many top tips on how to create truly creative and professional looking cakes.
Lindys Team says
Hello Katherine,
Sorry for the late reply – I hope you managed to produce a wonderful cake for the wedding.
There are unfortunately no quick fixes for sugarpaste with stretch marks.
If this happens next time – the only cheats way out is to alter the design and cover that bit of the cake with flowers or something else which will distract the eye from the blemishes.
Once the stretch marks have dried on the sugarpaste there is no going back!
Sue says
Hi. I’m making a wedding cake for 10th July. It’s a rich fruit cake, which is already baked and is being fed brandy!. How far ahead of the wedding can I marzipan and ice it? It’s a 3 teir, so will be quite time consuming!
Lindy Smith says
Hi Sue
I would say whenever is convenient, do it in stages if this is easier. Fruitcake keeps and the icing will be fine as long as you can store it somewhere suitable
Good luck with the cake
Lindy
Sue says
Hi Lindy,
Thanks for your quick response! So I’ll be fine to start in a week or so then? It’s to be covered in sugarpaste with flowers in flower paste attached to look like lace. May take some time! I’ve just made silicone moulds of flowers from some rubber stamps, and am chuffed with how they have come out.
Sue
Lindys Team says
Hi Sue
You have plenty of time, so in by all means start in a week or so.
Enjoy
Tracy says
Hi, no matter what I do or which sugarpaste I use, I always seem to get cracking. I’ve followed your tips above but I just can’t seem to get a perfect finish. Help!
Lindy Smith says
Hi Tracy
If you’ve tried everything we have suggested and tried different brands of sugarpaste then I think you need some 1-2-1 help. How about coming on one of our introduction to celebration cake workshops? The focus of these is all about gettting the perfect finish – no cracks!
Deepika says
Dear Lindy I made a cake (yesterday infact). I covered the cake with Dr Oeteker sugarpaste but once it went on the cake i had like little crack marks on certain parts of the cake. Would this be that I didn’t knead it enough or the fact I left it near a fan and it got too dry? I used the white paste and used Sugarflair pink to add to the paste. Please help as I’ve got a big christening cake to do and dont want to have the same problem again! 🙁 Thanks a mil! Dee 🙂
Selina says
Hi
I had problem doing a wedding cake the sugarpaste was cracking quite a bit, any tips on how to avoid this? and why it did this?
Also the cake doesnt look very smooth when i did it and looked a bit wonky, the edges were not as nice as i had hoped. Help!
Lindys Team says
Hello Deepika,
There are several reasons why your sugarpaste could be cracking.
Adding Sugarflair paste colours to white paste is standard practise, if you have added a lot of colour you may need to stiffen the paste with a little CMC.
Working near a fan is not a good idea, you should ideally be in a draft free, cool room when working the paste.
Any sugarpaste should be well kneaded before rolling out – this could have led to some cracking.
It is also worth experimenting with different brands of sugarpaste – they are all different. Lindy uses M&B herself but this does not suit everyone – particularly if you have “hot”hands.
You should find a brand which works for you and stick with it as you will learn how that particular brand of paste will react to different conditions.
Good luck with your Christening cake!
Lindys Team says
Hello Selina,
I am sorry that you have been having problems with your sugarpaste cracking – all of our top tips are included in the blog that you have responded to.
Did you use a smoother on your sugarpaste? This is a highly effective tool in creating that professional finish that we are all aiming for. Click here to see what a smoother looks like.
We would recommend attending one of our Introduction to Celebration Cakes workshops where Lindy can show you how to overcome these problems and end up with a really professional finish to your cake. Often it is easier to pick up a technique when it is demonstrated by an expert right in front of you. Click here to see our programme of workshops.
lucy dowling says
Hi
I have just used sugar paste to ice a cake which was crumb coated in buttercream.the cake had been refrigerated overnight, and was cool but not cold when I iced it. The buttercream was firm. Looking at it an hour later, the icing looks lovely but is a little sticky to the touch, which it wasn’t when I iced it. I need the cake to be ready to go for friday morning. Will the paste dry out a little? or do i have to take it off and redo it? I’m worried!
Lindy Smith says
Hi Lucy
In the UK we do not refrigerate a cake once it has been covered in sugarpaste as the moisture in the fridge turns the icing tacky! I do however know from my travels that in some countries people do refrigerate their cakes once covered, however I understand that their sugarpaste is slightly different – in much the same way as chocolate in hot countries is different! I suggest that you take your cake out of your fridge and let it dry out, this process can take a little while so don’t panic! Store you covered cake in a cardboard cake box somewhere dry and cool.
Hope this helps
Lindy
lorraine says
how long will a choc sponge and a madeira cake keep after covering in buttercream and sugar paste before it needs to be eaten Thanks lorraine
Jane says
Hello Lorraine,
We always say “a week to decorate and a week to eat”
Jane
Roisin says
hi jane, can u tell me if theres a course on the stacking of cakes that i could attend or maybe is this something tha u offer, im willing to travel so no probs there, i cant seem to get my balance right and the cakes are always either leaning or crooked, im in northern ireland by the way. thanks so much for your help. Roisin
Elena says
Hello to you
I am a new comer to the sugarpaste world and would like to ask you how to use the silicone molds with regalice. Mine tend to stick in the molds and therefore don’t come out in one piece.
Any advice ??
Also where is it best to store your regalice?
Your site is very helpful and everyones comments are appreciated.
EC
Jane says
Hello Roisin,
The only workshop we have at the moment where we stack cakes is the “Wonky”. An alternative would be to try one of Lindy’s books. “Celebrate with a Cake” or “Cakes to Inspire and Desire” both have stacking instructions.
Jane
Jane says
Hello Elena,
You would need to use modelling paste in the moulds. Add 1tsp of gum trag or CMC to 225g sugarpaste. If using gum trag its best to leave overnight. CMC will work immediately. You may need a little more gum in your paste if you are using an intricate mould.
It’s best to keep your sugarpaste in an airtight plastic bag.
Jane
BJay says
Hi,
I am having a hard time finding sites that realy address gum paste problems, it’s mostly fondant.
My big problem is gum paste. I make my fondant from Wiltons mix. I am having a hard time keeping pliable. I add shortening the does,t do it. When I pull on it, it has no bounced. I also added to the gum paste new gum paste, what is wrong. I would like to get in detail how to fix this problem. Also I made a bow after it dried it cracked all over. I am so flustrate I can’t tell you. Please let me know if you can help me or it there is another site I should be going to. Thank You, BJay
Lindys Team says
Here is a direct link to Lindy’s blog and her frequently asked questions about gum paste.
http://www.lindyscakes.co.uk/Blog/2009/09/07/what-is-gum-tragacanth/
You should find the answers to your questions here.
Marina
Sue Le Marquand says
Hi Lindy. I have been sugarpasting cakes for quite a while now and can achieve a smooth side to my sponge cakes unless I add a filling. Once I have split a cake I can never get rid of the tell tale line from the sugarpaste where the filling is? Please help – what am I doing wrong? I have 4 orders for wedding cakes later this year and as they are all sponge I really must find a solution.Many thanks. Sue
Lindys Team says
Hi Sue,
We wonder if there is too much filling and this is why it is leaving a tell tale sign on the sugarpaste.
Also we would keep the jam and cream separate so if you need to add them both do them at seperate levels and very thinly.
I hope this helps.
Marina
Meg says
Hi Lindy! Your’re site is fantastic, definitely one of the most useful I’ve found! I’ve recently got into cake decorating, having got roped into making my brother’s wedding cake. I was wondering if you could tell me how long before the wedding the cake can be iced. I know that fruit cake will last for months, but I want to do at least one tier of sponge cake with a cream or buttercream filling. Once made and iced, will the cake last for a good few days?
Thank you so much for all the brilliant advice… I might have to book myself onto a course!
Meg
Lindys Team says
Hi Meg,
Lindy has a 2 week rule with her Maderia Cake – http://www.lindyscakes.co.uk/Blog/2009/12/17/baking-the-perfect-madeira-cake/
1 week to decorate and 1 week to eat but this is with buttercream, and not cream. Cream will not keep.
Good luck and have fun!
Marina
Cath says
Hi, any tips on getting a nice square shape when doing building blocks for christening cakes, my always turn out ’rounded’ instead of a sharp square shape,many thanks.
Lindys Team says
Hi Cath,
For straight sides, make sure you line your tin neatly, if you are carving straight sides use a sharp knife and a set square as a guide and when covering with sugarpaste use a smoother with one flat edge, such as the FMM one that we sell.
Hope this helps.
Marina
siobhan says
hi lindy, how many days can i leave a sugapaste sponge cake the finished product in box? i also have trouble with cracks so this has realy helped me thanks.
mo says
Hi Lindy, Any advice on how to get rid of the icing sugar marks on my sugarpaste figures? I have just completed two Pingu characters for my 3 year old grandsons upcoming birthday but they are looking quite “dusty” due to them being rolled out and modelled using icing sugar to prevent them sticking on the board. (Unfortunately I read your advice of using vegetable oil instead too late). I have tried a brush but doesn,t seem to work. Thanks for your help.
Lindys Team says
Hi Mo,
The only thing we can suggest to cover up the icing sugar marks on the Pingu figures you have already made is to paint over them!
Here is the link to various ways of colouring sugarpaste – http://www.lindyscakes.co.uk/OnlineShop-Edibles.htm
Good luck!
Marina
Lindys Team says
Hi Siobhan,
How long you can leave a cake in a box depends on which cake has been made.
A madeira will last 2 weeks whereas a carrot cake will only laste 2-3 days.
Here are some examples from Lindy’s Cupcake booK: Orange and poppy seed will last 2 weeks, the lemon polenta will only last 4 days but the honey cake will last a week.
Happy creating!
Marina
julie says
Hi, my daughter’s wedding is in 2 weeks time and i am going to ice[with roll out icing] 2 fruit and 1 madeira cakes. i’ve already practiced with a madeira but the icing became sticky within a few days. I covered the cake with jam,then marzipan then 2 days later covered with the roll out icing. I’m getting worried that this will happen to all of them. the madeira cake had been frozen and then defosted before icing. Would this have made the icing sticky.
Lindy Smith says
Hi Julie
Moisture is the reason sugarpaste goes sticky – some times if you don’t defrost a cake fully before covering it with sugarpaste the moisture inside the cake affects the icing but this is only temporary. My guess is that your problem may be storage. May be you have placed your cake in a fridge, which is full of moisture, or perhaps you have placed it in an airtight plastic container which has caused it to sweat. Once a cake is covered with sugarpaste it should be kept in a cardboard cake box somewhere dry and cool.
I hope this helps and good luck
Lindy
Jen says
Hi Lindy,
I have made a wedding cake, which consists of two madera sponges which I have thinly iced with buttercream and then used a thin layer of almond paste to cover, ontop of this I am wanting to use fondant. I almond pasted it yesterday (Sunday), what I would like to know is when can I put fondant on and will the cake last until this Sunday when we have the family celebration? Thanks Jen
Lindy Smith says
Jen, it depends when you baked the madeira! Sugarpaste/fondant lasts quite a long time, it’s the cake inside that doesn’t!!! Madeira should last for up to two weeks once baked. I suggest that you cover your cake with sugarpaste as soon as you can it will help to keep your cake moist until Sunday. Once covered store in a cardboard cake box in a cool dry place.
Note for other readers: When I cover a madeira, I cover it with a thin layer of buttercream and then a 5mm layer of sugarpaste, I do not use marzipan on sponge cakes only on fruit cakes.
Jen says
Thanks Lindy, I had previously frozen the maderia cakes,and used when they’d thawed out. I had been told by a friend to use marzipan as it made a smoother finish – with my cake and two little ones about,I’ll wait and see!
Lindy Smith says
Hi Jen
Adding a second layer of paste can help you achieve a smoother finish but I think it is an expensive way, especially if you use almond paste. Next time try using just 5mm thick sugarpaste (roll your paste out using spacers) and smooth the surface of the cake with a cake smoother – with a little practise you’ll be able to achieve a perfectly smooth finish! 🙂
cheryl says
hi i was just wondering if you could please tell me how long i can leave a sponge cake before icing it and how to store it thank you
Lindys Team says
Hi Cheryl,
If you are baking a sponge cake we would recommend icing it the day after.
Piece, Love and Cake
Marina
paty says
Hi, I just bought celebrate with mini cakes, I want to make the Madeira cake but I can´t find self-rising flour (in Mexico doesn’t exist self rising flour). What can I use instead?…..Thanks Paty
Lindy Smith says
Hi Paty
Use all purpose flour and add some baking powder. Hope this helps and good luck with your baking
ola obafisoye says
hello, thank you so much for this site! I googled for help as the top tier for a 5 tier wedding cake im doing for my sister for saturday is sticky. All the other cakes r fine. I thought it was becuase the filling was cream cheese???? Then i put it the fridge for the last 2 days in the hope it would dry out- i see now that was a no no. Is there anything i can do to ensure it holds up at least for tye wedding? Im pretty sure its no longer edible but need a 5th tier. Help pls!!!
Lindy Smith says
Ola, I think I would quickly cover a dummy cake and use that instead of a real cake for the top tier. Placing a sugarpasted cake in a fridge will invariably make the icing go tacky as the icing absorbs moisture from inside the fridge.
Hope your wedding cake is a huge success
Best wishes
Lindy
Jeannette says
Hi Lindy
I have an occasional problem with what appears to be large lumps/air pockets on smooth Regal Ice. The iced sponge will look perfect in the evening but the following morning these random lumps appear. Maybe a single lump on a cake but big enough for a hazlenut to be under it. Inserting a pin to release the air doesn’t fix it. I say they are random because it might on happen to one in fifty cakes. On a two tier cake recently it happened to both! All the cakes I make are stored in my kitchen where I make a point of not boiling water in order to keep the humidity down. If I only knew the cause I would work around it. I’d appriciate any thoughts you may have. PS The DVD I bought from you on wonky cakes was a great investment!
Lindys Team says
Hi Jeanette,
We think the problems you are getting with the Regal Ice may be down to fermentation.
We are aware of this happening occasionally and what a problem it can cause!
Here are ideas that may help:
Do you roll out the icing on white fat or icing sugar? The cornflour in icing sugar could be fermenting, which is why Lindy always rolls her sugarpaste out on a sterile surface that has a small smearing of white fat on it, nothing else. The surface and tools used when working with icing must be scrupulously clean.
Once the fermentation has started the only way to solve it is to take the icing off and cover again with new icing.
Lindy recommends storing the cakes away from the kitchen if possible. Anywhere where it is cooler and dryer, in a cardboard box. Maybe on top of a wardrobe, piano e.t.c.
Wishing you the best
Marina
kimberley sweenie says
Hello,
This is my first time using sugarpaste and making moulds. I am making a Teddy bears picnic cake for my son birthday.
Just wondered if its possible to make the moulds up in advance and if so how should i store them. How long will they last.
Thanks for the advise
Kimberley
Jane says
Hello Kimberley,
You can make the moulds well in advance. They will keep as long as the sell by date on the sugarpaste. Make sure you make them from modelling paste and store them in a box – not airtight container as they will not be able to dry out.
Good Luck
Jane
Vivd says
Hi… great site… I’m looking for some advice after a complete disaster… Fondant iced a 4 tier cake… (3 tiers sponge 1 fruit, individually dowelled). 2 tiers were chocolate sponge with ganache. On one of the ganache tiers, the purple fondant(coloured with sugarflair) went very sticky and ran off the cake causing that tier/cake to collapse but the other covered in white fondant didn’t. The fruit cake also covered with the purple did not go sticky. The sponge was a very moist sponge which I think may have contributed to this and also the very hot days/ cold nights and very hot room. But this has never ever happened to me before and wondered what you might suggest. Sadly this was a wedding cake and ended up a disaster. (The purple fondant had not been refridgerated or stored in a plastic box. The cake was not frozen.) Any suggestions grateful as don’t want this to happen again x
amina says
Hi
everytime i make sugar paste at home its never as stretchy as the shop bought ones. i use silicone moulds to sometimes shape my decoraive pieces, it becomes so messy and disappointing when the sugar paste sticks to the mould and comes out all out of shape. please share a recipe/mehod that will help me attain a good stretchy sugar paste, that will easily come out of silicone moulds and shape well. also some storage tips please.
Thank you
Amina
Lindys Team says
Hi Vivd,
Sorry to hear about your disaster, it sounds like many factors contributed to this happening i.e. hot day, moist sponge and maybe the ganache was too thin?
Other than decorating the cake at the last moment and keeping in an air conditioned room we have drawn a blank. Otherwise it sounds like you did everything correctly.
Hope this was a one off.
Marina
elaine says
Hi i live in Spain and now the weather is very wet which is making my fondant cakes a nightmare to dry!! My husband has invented what i call my light box.Its a small voltage light bulb incorporated into a large cardboard box with a vent for air at the top. This is the only way i seem to be able to dry the cakes out!!Thought it may be of use to other cake makers. One more thing-i have been covering cakes successfully for years now but the other day i had what they call a ‘cake fart’. In other words a bulge appeared in my covered cake the next day.I did manage to pop it and it wasnt too bad-what are your thoughts on this matter. Many thanks Elaine
Jane says
Hello Amina,
Your paste may be a little dry. Maybe don’t add as much icing sugar to the mix next time. For your moulds, you don’t mention putting any gum into your sugarpaste to make modelling paste. You will need to add 1tsp of gum trag per 225g of sugarpaste. This will make a firm paste and you should be able to make moulds easier. To store your sugarpaste, put it in a plastic bag and seal, then place in an airtight container out of direct sunlight and in a cool place (but not the fridge).
Hope this helps.
Jane
Jane says
Hello Elaine,
The air bubble could have been when you covered the cake and trapped air in it, or fermentation.
Jane
Rebecca Vallance says
Hi Lindy,
I’m making a cake for my mum. It is just a plain Victoria sponge cake with sugar paste over the top and some sugar paste roses. Her birthday is 4 days away. My gran says i should rap it in clingfilm and put in a cool cupboard.
thanks for your help, Rebecca.
Lindys Team says
Dear Rebecca
Once a cake has sugarpaste on it it should be stored in a cardboard box and then put somewhere cool.
Good luck with your mum’s cake!
Zoe
Candy says
Hi, I covered a frozen chocolate fudge spherical this morning. It looked ok when I left for the gym, just a little wet. When I got home the paste had cracked, looked worse than crazy paving. Its too dry now to get the cracks out and I’m not sure decorating will cover the cracks as its so bad. How can i prevent this happening again/ What did I do wrong?
Please help. :/
Lindys Team says
Hi Candy
It sounds like the cake had not defrosted enough before you covered it in sugarpaste and the moisture has affected the sugarpaste. Frozen cakes should be allowed to partially defrost before being covered, unfortunately there is no set time for how long the cake should be left before covering.
If you need any further information, please let us know.
Fiona
Candy says
Hi Fiona,
Your right, I left no time at all. What a mistake that was. I have taken my first paid orders for Christmas and was getting in some practice. Hopefully I’m making all the mistakes early. Practice makes perfect!
Thanks for your help!
Laura says
Hi, i am trying to find out how you use dowel to support a multi-tiered cake please.
i understand that to support one cake on top of another you can press the dowel into the bottom (base) cake and sit the 2nd tier on top…..but when you put a 3rd/4th etc tier on top do you use longer pieces of dowel pressed all the way through to the base cake as well? Or just to the bottom of the cake that it is on top of? Hope that makes sense. Thank you for sharing so much of your expertise!
Laura
Lindys Team says
Hi Laura
The dowels support the cake and board which is being placed on top of another cake. The dowels only go through the top tier of the cake you are stacking, as you wouldn’t be able to get them through the cake boards of each cake. So for 2nd tier, dowels go through base cake, then the cake board and cake sits on top, for the 3rd tier the dowels go through the 2nd tier, then the cake board and cake sit on top, and so on ……
I hope this helps but if you need any more information, please let us know!
Good Luck
Fiona
Jasmine says
Hi Lindy
I have been having some problems recently with my sugarpaste. I have been using Renshaws regalice, and the last few batches I have used seem very dry and have an elephant skin like texture, and no matter how much i knead it, it just doesn’t smooth.
I have also tried adding Trex and warming it for a few seconds in the microwave. I always roll it out onto a smooth surface lightly smeared with trex. I never used to have this problem before, could it be that they have changed their recipe recently?
Would satin ice be any better?
Shali says
Hi Lindy,
I am making a chocolate cake with coffee mousse covered sugarpaste for my brother’s wedding cake. I am having to cover the cake with sugarpaste the night before the reception the next day in the evening. Because of the mousse, I need to refrigerate the cake, but I have heard that you should never put sugar paste covered cake in the fridge. What is the best thing to do? thanks
Lindys Team says
Hi Jasmine
You would need to contact Renshaws to enquire about any potential changes to their recipe. Lindy always uses M&B sugarpaste, so we have not experienced any change in the handling of our sugarpaste. The steps you have taken all sound like the right steps to prepare the sugarpaste for rolling out.
Fiona
Lindys Team says
Hi Shali
You are right you should never put a sugarpaste covered cake in the fridge. we would suggest making the cake as late as possible and store it in a cake box (not an airtight box) in a cool place overnight.
Good Luck with the cake!
Fiona
Kathy says
Hi All, what a great site this is.
Just wanted some advice on making figures. I have made quite a few now and have always just used sugarpaste. A book I have has told me to use sugar dough. Is this the same thing? I know modelling paste is usually used as it hardens and sets better than just Sugarapaste. Can I just add some gum trag to my sugarpaste to turn it not sugar dough/modelling paste? If so, how much should I add.
Thanks so much xx
Lindy's Team says
Hi Kathy
You can add Gum Trag to sugarpaste to make it modelling paste. Use 1 teaspoon to 225 grams of sugarpaste.
I am not sure about the sugar dough as we don’t use it. Try logging into Google for a recipe.
Hope this helps.
Susie
Anne says
Hi,
I wonder if you can tell me where I went wrong and what to do to avoid the same thing happening again.
Last Friday, I attempted to make a sugarpaste “Mr Tumble” clown figure for a birthday cake which I shall be making this weekend.
The figure was “sitting” with legs straight out in front with the body, head etc upright and the arms/hand resting on the legs.
I used shop bought “ready to roll” icings – Dr Oetekars white and also the ready coloured ones and added a little gum traganth to each in the hope of making them stronger. I kneaded them well until they were smooth and felt they were all the same consistency as each other. (Figure was made ups of yellow legs (yellow ready coloured with a little white to create a paler colour), blue torso, orange arms (white mixed with orange colour paste) and head/hair (white mixed with various coloured pastes to correct shade)
After moulding the figure it looked quite good and I was quite pleased with my first effort at a figure and left it to dry. I did make a mistake here, I put the figure in an airtight container to let it dry (not actually thinking that there was nowhere for any moisture to go and it would just stay inside the container).
I looked at it on Saturday and thought the torso looked a little further back than I thought I had made it but assumed it was my imagination but by the Sunday it was almost horizontally lying down.
I tried to “push” the torso back up into the horizontal position but noticed that although the torso seemed firmer/harder, the legs were still quite soft and I wasn’t sure if this meant the body was overbalancing because it was heavier or what was happening.
I also tried pushing a couple of cocktail sticks through the bottom of the legs, up through the body in the hope that this would hold it in the upright position. I also managed to find a small plastic box that was exactly the size of the legs, so I lined this with foil, sat the figure inside with the back upright against the side of the box (which would also hopefully support it) and the legs straight out in front again.
Realising my mistake with the airtight container, I put the figure/box inside a cardboard cake box (with the lid on) and left it to hopefully dry out.
This morning (Wednesday) I lifted it out of the box to wee what was happening, and although the legs seem to have dried out and hardened a bit (not sure if they are fully dry or not) they seem to have “cracked” across the base, right across the width, where I have put the cocktail stick and feel a little loose or wobbly where they meet the torso. If I sit it on the table, the figure does it “upright” but is a bit wobbly and I am a bit worried if the body does start to lean back again then it will actually break off of the legs.
Also, when looking this morning, some of the smaller parts also fell off i.e. one of the ears, a bit of his bow tie and one of his bits of “hair” snapped off in my hand (no pressure added – just brushed against my hand).
I’ve decided I will need to make another one but can you give me any tips so my second attempt will hopefully be more successful than this one.
(If posting on your website, please feel free to abbreviate as I tend to go on and on and on at times. Sorry)
Lindys Team says
Hi Anne
We think your main issue was placing the figure in an airtight box, as this will effect the sugarpaste and although you then left to dry, the damage had already been done.
When adding gum trag to sugarpaste, you need to use 1tsp of gum trag to 225g of sugarpaste, and then the sugarpaste need to be left overnight before you start modelling with it.If your figure is sitting, you should not need to use cocktail sticks (although I think this was to rectify the airtight issue!)
Good luck with the second attempt, you sound like you were almost there!
Fiona
Lindys Team says
Hi Anne
Click on the link below (Lindy’s Blog FAQ) for some tips on cracking sugarpaste.
http://www.lindyscakes.co.uk/2009/02/27/why-does-my-sugarpaste-crack/
Hope this helps.
Susie
Candy says
Hi All at Lindys,
I’m making my own paste these days, as I’ve not been able to get it here in Munich. Is there an alternative to gelatine, as some of the friends/ clients are vegetarian ?
Thanks in advance Candy
Lindys Team says
Hi Candy
You can now get vegetarian gelatine, we have yet to use it here at Lindys HQ, so let us know how you get on!
The Lindys Team
Becky says
Hi all,
I’m planning to make some figures out of modelling paste for my little girl’s 7 birthday. Does anybody know how far in advance these can be made, and how I need to store them to make sure they don’t crack etc?
Any advice much appreciated! This is my first attempt!
Lindys Team says
Hi Becky
These can be made well in advance. They should be stored in a cardboard box, not an airtight container.
Good luck!
Zoe