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Home › Blog

Updated on October 28, 2021 by Liz Marek · This post may contain affiliate links · 1 Comment

Easy Crackled Fondant Tutorial

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Skill level: Easy

Once upon a time, a long long time ago (years) I tried to crack (pun intended) the crackled paint look!

I tried white food color over piping gel, confectioners glaze, layering fondant etc then one day while experimenting for a TOTALLY different effect, I accidentally discovered this crackled technique! So very easy and fun!

4:09 Minutes of Instruction

What You Will Learn

  • How to make an easy crackled fondant technique

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About Liz Marek

Liz Marek is a professional cake artist, sweet and savory recipe developer, and the founder of Sugar Geek Show, where she teaches cooking, baking and cake decorating through detailed tutorials, food science explanations, and kitchen-tested recipes. She has been creating recipes and teaching baking techniques since 2008, helping bakers of all skill levels gain the confidence to make professional-quality desserts at home.

Liz is known for breaking down complex cooking and baking concepts into simple, approachable methods. Her work focuses on helping people understand not just how a recipe works, but why it works. Through Sugar Geek Show, she shares step-by-step recipes, cake decorating tutorials, and practical baking guides designed to make professional techniques accessible to everyone.

Over the years, Liz has taught thousands of students through online tutorials, classes, and educational content focused on real kitchen results. Her recipes are carefully tested and written to help people succeed the first time they make them.

When she’s not developing recipes or teaching baking techniques, Liz also hosts curated travel experiences for women through her travel brand Soul Sisters.

You can find Liz’s latest recipes, baking tutorials, and food science tips at Sugar Geek Show.

Reader Interactions

Comments

  1. Aymie N says

    September 27, 2021 at 8:51 am

    So I turned volume up and listened to your video and heard that the spots are from "not torching". I was careful and torched every part of the fondant but still had spots. I did it again though and torched for much longer, and it worked so much better! I think your torch is just WAY stronger than mine is. I really had to hold it over each spot. But it worked and thought I would update in case anyone else has this issue. Thanks again!

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Hi, I'm Liz! I'm passionate about creating reliable, foolproof recipes that don't just tell you how to cook, but why things work - so you can skip the guesswork and confidently make the best sweet and savory dishes of your life.

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