I developed my own recipe for chocolate MMF and it is VERY pliable, rolls VERY well and VERY smoothly. Basically it's doing everything right EXCEPT when I go to cover a cake with it, and then it cracks all along the top edge of the cake. It's not like it's totally tearing, more like a lot of small (unsightly) cracks all along.

What is WRONG here????? I don't understand how it can be SO pliable, and easy to work with while it's on the table, but then cracks when I put it on the cake?

Can someone please help me??!!!

TIA!

hi mrsnancyb. i would love to know this too. also have your recipe. i've tried several times to make choco fondant and it cracks everytime. tried different recipes found on cc. not sure if it where i live or what. thanks for posting the question. i look forward to finding out the answers!

christi

p.s. oh your Gumpaste girl with her cupcake is super cute!!

Thank you so much for the compliment!

As for my recipe, I am still waiting for it to be approved by an Admin before it's posted. So once it's approved, I'll PM you the link!

awesome! thanks!