Just started working with fondant & I'm trying to figure out what works better for me...shortening (Crisco) or the corn starch/confectioners sugar mix when working with my fondant. I see some people say shortening is the best & others use the CS/CS mix. I found that shortening does make everything less sticky & makes the fondant very easy to work with...however, so many people swear by the corn starch/conf sugar.
Can anybody give any solid advice & maybe why one is better than the other. Thanks

Angela

Well they both have their pros and cons.I use shortening when I'm working with dark coloured fondant that CS/PS would make dull and I use PS for lighter colours of fondant. I use CS for gumpaste flowers and not really for my fondant cos CS can make your fondant ferment over time.HTH