I had a cookie order today and my only choice of fondant is Michele's. However, this time my black fondant covered cookies had cracks all over them. Why is this? Is it too dry or is it getting old? They weren't very pretty
I love Michelle Foster's fondant, but I do find after I've stored it after a few weeks, it cracks significantly. I've reduced that by always coating it in shortening before storing it in a air-tight bag, but it still happens.