I tried making my first batch of homemade fondant last week. I stored it tightly wrapped until I needed it. When I went to use it, I kneaded it for a few mintues and then tried rolling it out. When I was rolling it out, small "chips" of fondant kept coming off on my roller. I put cornstarch on the roller and it didn't pick up as many "chips".
When I went to put the fondant on the cake, it was so brittle that it broke in several places when I was trying to stretch it on the cake.
My question -- how long should I have kneaded the fondant before storing? Could this have been my problem?
Which recipe did you use? When you say you went to use after storing....how long was that? Sounds like you had too much PS and not enough shortening. And you shouldn't have to stretch it anywhere, drape it loosely, and tuck and smooth into place.
It does sound like you have too much PS and not enough shortening. It shouldn't tear or "break" apart.
I agree try less PS you can always add more but you cant take away.
Sounds like too much ps...Just add the ps until it looks/feels right, little by little. I have never added crisco to the mix although I think I will try it next time...as well, I hear some ppl grease the MMF bowl also.