I just moved from Houston to Denver, and I am having problems with fondant drying out quickly. Does anyone know of a good brand of fondant to use in a dry climate such as Denver? Or do you know of anything I can do to make the fondant more workable without cracking? The only think I can think of is to add crisco. I've heard that the Satin Ice is not real great in the dry climate, but I've never used it. I'm fairly new at this. Any adivce would be welcomed.