I'm covering a 6" cake and the fondant keeps cracking .... what am I doing wrong?
is it homemade fondant? i usually add shortening, water, or more melted marshmallows to my MMF. if it's store bought, i'm not too sure ... i think you can still add shortening. i read somewhere you can add glycerin?
Cracking how or when? Do you happen to have a picture?
Did you knead it really well before applying it. The kneading will help bring the proper texture back.
You can try microwaving it then rolling it out.
Thank you so much for your advice...
What actually happened was I made a 50/50 mix and forgot to label it....