It happens to all of us: elephant skin, stray marks, cracks and crevices in our fondant. Here’s how to remedy it.
I’ve said many times how much I enjoy taking classes: keeping up with new trends and developments in the field, meeting other cake designers with common interests (we work in such isolation), and learning new techniques.
Indeed, not only do I learn things when I take classes, I also learn from my students when I teach. One student showed me how she levels her cakes with dental floss. Another showed the class a great method for stacking cakes. And most recently, Kelsey told me about gunge.
Gunge?
Gunge. And it is a miracle. No more cracked, dry fondant. No more elephant skin! It’s the technique I’ve been waiting for.
Kelsey, of Kelsey Elizabeth Cakes, learned about gunge from Peggy Porschen, and thankfully, she shared it with me. For years I’ve been using Wilton Ready to Use Decorator Icing as a sort of spackle to repair cracks and elephant skin in fondant. It works great for white and ivory fondant, but because the icing is white(ish), not so much on colored fondant. Sure I could color it to match my fondant, but I do so much custom color matching, with a dab of this and a dot of that, there are times I’d never be able to replicate a color. When I told my class about my Wilton White method, Kelsey mentioned gunge. Gunge works in very much the same way, but because it’s made out of the same colored fondant you’ve covered your cake in, it’s an exact match, and you don’t have to do any additional color mixing.
Once you’ve covered your cake with fondant, assess for any imperfections. This might mean cracks, accidental nail marks (though you should really keep your nails short), cuts around the base that were accidentally made too high, etc. (For this demo, I beat up my fondant pretty badly to include all possible imperfections. I actually tried to create fondant with elephant skin. Turns out elephant skin only appears when you don’t want it to. It took quite a few attempts to achieve a proper elephant skin.)
To create the gunge, put a small amount of fondant in a glass–you won’t need too much–and add a small amount of water, 1/4 teaspoon at a time.
Mix and mush with an icing spatula after each 1/4 teaspoon water addition until fully incorporated. The goal is to achieve a smooth, toothpaste-like consistency. I used 1 ounce of fondant and ended up mixing in 3/4 teaspoon of water.
The gunge can then be used like a spackle to give the cake a flawless finish. I use my food-use only paint palette knives to apply it to the cake.
Simply wipe on a generous amount of gunge to any problem areas and then carefully scrape off. Important: Be sure to use the gunge method immediately after applying fondant to your cake. If allowed to sit, the fondant on the cake can fade, and then the gunge will not match.
When it is still wet, areas where you applied the gunge might be visible, as in the photo below. The water in the gunge will eventually evaporate and won’t be noticeable at all. Kelsey said it can also be put in a piping bag and used around the base of the cake to fill in any spaces, making the bottom edge appear perfect.
And there you have it. Thanks so much Kelsey! And best of luck in your new venture as you open up your new shop! You can follow all of Kelsey’s progress on her Facebook page.
Angela
03 Jan 2016 07:01 am
Gracias por compartir esta técnica, me pareció maravillosa
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chinyere Esse
22 Oct 2015 02:10 pm
Thanks for sharing ..I have been wondering how to make my cake.look better .. blessings
Daniella smith
09 Sep 2015 02:09 am
I’m new to baking cakes for my 2 and 5 year old around work on an evening, I live in West Yorkshire so not many basic short classes so any tips are great. I always find it hard to smooth icing I use Renshaws as not found any others ? I was told to use hard spaghetti for keeping figures together kid friendly and to wrap icing in clingfilm then a zip lock bag and freeze to save wastage, now I have another great tip. Do you use buttercream under the icing as I find it seeps through any small cracks and ruins any excess icing for future use cut off the cake ? My mum previously used watered down jam ?
Erica OBrien
29 Dec 2015 04:12 pm
Hi Daniella,
Unfortunately I don’t know what brands are available in the U.K. I’ve always had great success with Satin Ice, but I’m not sure if it’s sold where you are. I use buttercream exclusively under fondant, although when I first learned fondant 20+ years ago I was taught to use jam. I find that the only way to get a smooth fondant exterior is with buttercream (or ganache). Jam allows the lumpy bumpy cake to show through and won’t allow for a smooth fondant finish. I have found that if it is absorbed by the excess fondant it softens it a bit but doesn’t ruin it. I generally mix this softer fondant with some harder fondant to achieve the perfect consistency.
Hope that helps!
Faby
30 Aug 2015 08:08 pm
Les agradezco inmensamente que compartan estoa tips, sobretodo a personas como yo que comenzamos en este negocio
Mian
24 Jul 2015 07:07 am
It’s always great when expert bakers are gracious and share their knowledge! Thank you!
Leah
26 Jun 2015 08:06 pm
thanks so much for this tip.
I was actually wondering if using alcohol instead of water might even work better with the same technique!?
Ngozi
05 Jun 2015 09:06 am
Thanks a lot for this great tip . Now, I am very confident to bake and decorate my kids birthday cake.
Julie Swadling
28 May 2015 08:05 pm
Thank you so much for sharing honey. I have tried to click on the link for the new improved version but I keep getting an error.
Erica OBrien
29 May 2015 07:05 am
Thanks for letting me know! It should be fixed now.
Deb Nicholas
11 May 2015 04:05 pm
I know you learn something new everyday & I’m grateful especially for the decorating tips.
Ruben
17 Apr 2015 09:04 am
Great tip! I found that the area I applied the grunge fondant dried, but remained shiny with a wet look compared to the rest of the fondant. Perhaps I used too much water, which prevented it from drying matte.
Erica OBrien
19 Apr 2015 01:04 pm
Several people have had the same issue. I’m going to do an updated post soon with some new insights. Thanks!
Christine
28 Mar 2015 02:03 pm
Thank you, thank you, thank you! This tip was a lifesaver for me. I had a birthday cake due at noon today that had a bad case of elephant skin. This remedied the blemishes, and no one was the wiser. I am a believer!
Erica OBrien
28 Mar 2015 04:03 pm
Awesome! Glad it worked for you!
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Becca
04 Mar 2015 02:03 pm
Wow! Thank you so much! My sons birthday cake had rips, tears, cracks, elephant skin, holes lol just about every problem! Now it looks awesome! Thank you so much for sharing this tip- it will change the way my cakes look from now
Becca from England, UK.
nayana
01 Mar 2015 11:03 pm
Supercool idea. Thanx a ton
Michelle
25 Jan 2015 03:01 pm
Thank you,
I am just beginning, still learning new tricks all the time, I have used this method with gumpaste a lot, and always works, but wasn’t sure if this method would work with fondant,
I will definitely try this next time,
Thanks heaps,
Great tip,
Porschea
25 Jan 2015 12:01 pm
I’m sorry, I pressed send by mistake; however I saw immediately put the gunge on the fondant, but what if I did not notice the marks, and have already put the cake in the refrigerator, but notice the marks there after, I have taken the cake out, will the gunge paste still work?
Daby Cakes
18 Jan 2015 11:01 am
Wow,it’s really good to know that you are not alone, I always tot I missed it somewhere anytime I have a crack or tear in my fondant, thanks all for the tip, saw it some where but ve not yet used the method, will try it out next time. Thumbs up for Nicholas Lodge, you have such a fantastic skills. Erica, keep up the good work.
Mary Lou Praslin
23 Dec 2014 01:12 pm
Thank you for sharing!!!
Melanie
05 Dec 2014 12:12 am
Great tip… will try for sure but like Teri I would like you to share your other tips you told us about earlier in your post on how to cakes with dental floss and the great method for stacking cakes
Thanks again
noOr
23 Nov 2014 01:11 pm
ty Erica that was very helpful
josephine harding
04 Nov 2014 07:11 am
Hi i have used this idea for many years but i always use gin or vodka to mix instead of water i think it drys better and quicker.
Erica OBrien
05 Nov 2014 07:11 am
Ooohhh…good tip. I’ll be sure to share this info!
Vk
28 Oct 2014 01:10 am
Great tip. Thank you. I thought you are not supposed to put the fondant cakes in the fridge. Do you recommend putting before or after applying the gunge?
Erica OBrien
02 Nov 2014 07:11 pm
I refrigerate all my fondant cakes. Read more here: http://ericaobrien.com/blog/ten-things-you-should-know-about-fondant/
Melissa
23 Oct 2014 11:10 am
This does work great, my husband did this for me one day just kinda by accident in desperation LOL
Sherrie
18 Oct 2014 01:10 pm
Great tip!
Dawna
17 Oct 2014 09:10 pm
Omg… I haven’t tried this yet, but I’m sure it will be a lifesaver! Thank you for paint!!
Gill Crowley
13 Oct 2014 02:10 am
I have tried this and it does work but i found the treated area a little gritty after applying it so think I either need to add more water or mix it for longer?
Erica OBrien
14 Oct 2014 07:10 am
Yes, there shouldn’t be any grit. It takes quite a bit of work to mix it smooth, but smooth is what you want.
Kirsty Hoyle
12 Oct 2014 01:10 pm
Fantastic tip, can’t wait to try it!
Laura Downes
12 Oct 2014 03:10 am
I have used this technique for years, love the name gunge…. one I will refer to in future
NJC
11 Oct 2014 06:10 am
Just wondering does this work with chocolate ready roll fondant? Thank you for sharing this it’s great, I can’t wait to try it out!
Erica OBrien
14 Oct 2014 07:10 am
Not sure, but it should. I would try it on a test piece first before using on a real cake.
Michaela
27 Sep 2014 06:09 am
When I added water to my fondant, white particles separated out of the fondant and I could not get a smooth consistency. I am using satin ice. Is this normal?
Erica OBrien
02 Oct 2014 01:10 pm
Not sure. That sounds weird. I would try heating in the microwave at five second intervals and stirring vigorously.
William Lindsay-Smith
27 Jun 2015 09:06 pm
If you see the white particles, run it through a tea strainer/ sieve a couple of time and it will blend.
Cynthia Ordaz
22 Sep 2014 01:09 pm
For those who it left a sheen. Would it help yo steam the whole cake to give it a even gloss?
Erica OBrien
02 Oct 2014 01:10 pm
Thanks Cynthia! I find that keeping the cake refrigerated to prevent the fondant from drying and doing the gunge as soon as possible helps.
Ashllyn
21 Sep 2014 04:09 pm
Will this work on marshmallow fondant as well?
Erica OBrien
21 Sep 2014 07:09 pm
I don’t know as I’ve never used marshmallow fondant. Sorry!
Lorna Mitchell
17 Jan 2015 12:01 pm
Yes it works with marshmallow fondant. I use it all the time.
Ashllyn
21 Sep 2014 04:09 pm
Will this work on marshmalllw fondant as well?
Erica OBrien
05 Oct 2014 05:10 pm
I don’t know. Sorry! I have no experience with marshmallow fondant.
Melanie
19 Sep 2014 10:09 am
Thank you, thank you, thank you!! That is all 😀
Abby A.
19 Sep 2014 08:09 am
Can you refrigerate your cake and then use this method to fix the cracks or will the color look different?
Erica OBrien
02 Nov 2014 08:11 pm
I think it works better when the cake is refrigerated since the refrigerated fondant will absorb some of the moisture in the fridge and remain moist, just like the gunge.
Deana
10 Sep 2014 10:09 pm
I was so excited when I saw this and tried it last week on a cake. I could not get it to work. It stayed glossy and never lost its sheen. It was very obvious where I had used it. I was so bummed it didn’t work for me.
Erica OBrien
14 Sep 2014 03:09 pm
Oh no! Did you refrigerate your cake? I found that refrigerating the cake helped the fondant retain some moisture, so I was not putting wet fondant on dry fondant (which might cause a difference in sheens).
angela
10 Sep 2014 07:09 am
that is truly fabulous. thank you for sharing
george moonan
07 Sep 2014 07:09 am
Thanks for that tip i’ve been decorating cskes for over s year now and this is the most helpful tip i’ve found yet ……..thanks again
Sindha Govender
06 Sep 2014 06:09 pm
Thanks for sharing great ideas.
Melissa
06 Sep 2014 05:09 pm
That is awesome! Thanks for sharing!!
Misty Crowe
06 Sep 2014 04:09 pm
The term “gunge” is a word used in clay/pottery making. I have been using this technique for years, it works great! No need to get all anxious about working with fondant…water & patience go a long way.
Lindsay
06 Sep 2014 09:09 am
Thankyou so muvh for sharing wish i ha seen it last week ha will deffinately be using this tip in future xx
Tracey
06 Sep 2014 07:09 am
I also use this as glue when attaching items onto the cake, or when assembling models. It sets like cement and is fabulous.
Rose
06 Sep 2014 05:09 am
Thanks can’t wait to try it out.
Paola
06 Sep 2014 02:09 am
So great!!!
Leah Jeffery
05 Sep 2014 11:09 pm
Another tip: When you add some CMC powder/Tylose into your ‘goop’ (we call it), then heat it in the microwave for 15 secs (until edges bubble), it will make the best and strongest glue ever!
Stephanie
05 Sep 2014 10:09 pm
I wish I’d know about this two days ago! I literally redid the fondant on a dummy tier 5 times before I was happy enough with the results!
Ruchell Remolacio
05 Sep 2014 09:09 pm
Thank you so much fr sharing!:)
Edelmia C. Ragasajo
05 Sep 2014 07:09 pm
totally amazing. Thank you for sharing it with us… Goodbye fondant flaws
Gloria
05 Sep 2014 07:09 pm
Great idea!!!
martha diaz
05 Sep 2014 07:09 pm
Muchas gracias por tu consejo
abigab16
05 Sep 2014 06:09 pm
Thank you so much for your sharing
Lidia
05 Sep 2014 05:09 pm
Thanks for the amazing tip! Just wondering, would it work with clear alcohol instead of water?
Erica OBrien
05 Sep 2014 08:09 pm
I wondered the same thing. I think it would work…and maybe even better? I would try it in an inconspicuous spot first, but definitely on a real cake rather than a dummy since fondant tends to dry faster on a dummy.
Andy Cat
09 Nov 2014 02:11 am
the problem with alcohol is that it can act as a bleaching agent, removing colour from the gunge which would make the repairs very obvious.
Fadia Abi Faraj
05 Sep 2014 05:09 pm
Waoo great tip. But just one question. Do u think its possible to use vodka instead of water as vodka evaporates completely?
Erica OBrien
05 Sep 2014 08:09 pm
Please see previous comment.
Molly’s flair
05 Sep 2014 04:09 pm
Great tip !! Thx for sharing
lesley fabet
05 Sep 2014 03:09 pm
Fantastic tip!what a lifesaver
Judith
05 Sep 2014 03:09 pm
Thank you for the Gunge tip its a true life saver in baking.
sabrina
05 Sep 2014 03:09 pm
thank you so mich for sharing!!
Amy b
05 Sep 2014 03:09 pm
Wow, thank you so much for sharing!! Simple when you think about it, but most of us havent!! I’ll be adding this to my skill set now
shay
05 Sep 2014 02:09 pm
I have used this for years but have known it as Bagley’s glue..!!! It works wonderfully in a piping bag with a small writing tip to glue flowers onto cakes etc!!!
Donna
05 Sep 2014 02:09 pm
This is brilliant! Thanks for sharing Erica!
Jane
05 Sep 2014 02:09 pm
I was wondering what you use to scrape of the gunge once applied. I’d be worried I’d mark the fondant even more x
Erica OBrien
05 Sep 2014 07:09 pm
I use the palette knife placed flat against the cake.
Lee Ann Turner
05 Sep 2014 02:09 pm
So..did you smooth it with a fondant smoother after the water evaporated?
Erica OBrien
05 Sep 2014 08:09 pm
A little bit on this particular cake. I also used a little cornstarch to reduce shine. This was a dummy cake, and fondant tends to dry much faster on dummies since there is no moisture for it to absorb. I did it on a real cake last weekend, and the fondant remained moist since it absorbed moisture from the buttercream, so I didn’t have any issues with sheen inconsistencies.
Nicholas lodge
05 Sep 2014 02:09 pm
I developed and started using this tecnique over 20 years ago ! I was playing around with softening rolled fondant for other applications , i use this for filling in imperfections, when stacking a cake i fill in between the layers especially on a more modern cake with simple border or no border , for piping with a plain tip like a no 3, 5, 7 to get a perfect color match for your fondant ( note you cant use tip with teeth as it wont hold its shape like royal icing or buttercream , i use for stencilling its much better than royal icing as no air bubbles , and finally for brush embroidery !
I will say amount of water is going to depend on brand of rolled fondant , color your using etc
I put in kitchen aid with paddle add water using a spray bottle , or in a small bowl adding water with spray bottle this is much easier to control but if you make too soft drop in a little more rolled fondant
I have had secveral student intern with peggy porschen in london so perhaps thats were it came from as i have been using this in classes for years !
I show this technique on my craftsy class ” custom lettering and monograms”
You will love it hopefully too !
Sweet wishes
Chef Nicholas Lodge x
Erica OBrien
05 Sep 2014 07:09 pm
Great tips! I wasn’t aware of the technique before a student pointed it out. Apologies for not recognizing you!
Diane
06 Sep 2014 07:09 pm
I’ve just bought your rose class on craftsy and am looking forward to it.
Lorna Mitchell
17 Jan 2015 12:01 pm
I have your craftsy class Nicholas and I love it! lettering was always difficult for me until I got your class x thanks x
Terri Bruch
05 Sep 2014 01:09 pm
Thanks so much! I love little tips! I would love to know the tip given for stacking cakes! I am a WIlton instructor and I pass them along to my students. THanks!
Madeline
05 Sep 2014 12:09 pm
Thank you so much of that tip
Martha T
05 Sep 2014 11:09 am
OMG, I wish I had known about gunge last week! This is amazing and will be a total lifesaver for me. Thank you SO much for sharing!!
Margaret Garner
05 Sep 2014 10:09 am
Thank you for sharing.
Elizabeth
05 Sep 2014 10:09 am
This is such a great tip! Thanks for sharing