I am new to cake decorating and having lots of fun, but I can't seem to get my mmf to the right consistency. Mostly it cracks when I roll it out, and many times, it tears while I am trying to cover the cake. I am rolling it to about 1/4" thick. Should it be thinner? I appreciate any suggestions and advice you can give me.
The cracking means too much powdered sugar was added. I start off adding five cups of powdered sugar and then knead in about 1/3 cup more at a time until I get the right consistency. The fondant should be just stiff enough that when you let it rest a minute it doesn't spread too much. You should also be able to pull a piece off like taffy for a few inches before it breaks. It's better to make it too soft than add too much sugar. You can add more the next day after it's set up.
Thanks, I will try that.