I can get nice straight fondant stripes, but I have a problem getting the stripes from the table to the cake. They start stretching and just look horrible. I used MMF and I may have rolled to thin. Is there a trick to doing this?
I usually use fondant, but I let them sit a minute on the counter before moving to the cake. That bit of drying time is usally enough. Also, make sure you lift the findant once after rolling out but before cutting into strips so that you are sure it isn't sticking at all to the counter. Then when you lift them up they will hold their shape.
add some tylose to the fondant. It will be firmer and not stretch as much. Also follow the same advise as the above post, even if its got the tylose in
I have the same issue with mmf stripes!!
Where can you buy tylose? I looked at Michael's yesterday, but did not see it.
roll the fondant up on it self, you have to make it a little longer than needed, then unroll on the cake