I am clueless when it comes to fondant, but I am making some accent pieces for my weekend cake. One piece looks like a piece of paper, and the other looks like a tape measure, but I have made it wavy to give it some dimension. It is cracking. Why is this happening, and what can I do to prevent it?
Add a little shortening.
But I mean you gotta use freshly kneaded fondant. You want to get it all warmed up (in your hands) and happy and flexible first too.
Somebody prolly knows where there's a tutorial on that somewhere on here.
And I mean it will get dry as it sits out--it firms up so you have to handle carefully too.