I just moved to Idaho from Washington state. I love it here! However, my fondant doesn't love it here!!!

I made a sheep cake, took the kids to a movie, came back and all that work was sliding off my cake. Ok.. maybe too much buttercream? I had a crumb coats worth on it and that has been fine before. The weight of the fondant? I put lots of crisco into it and never had that strange cracking and tearing before.

Next day, next cake, A beer stein for someone in the fire department. Fondant is doing the same thing! Ok, remove all that brand new satin ice fondant, and try another brand. Nope, same issue.

I know there isn't as much mositure in the air here. Is that the issue? I consider myself pretty good at fondant. Just not understand what the issue is.