Ugh. I just covered a cake in MMF and it is a mess. The fondant was dry and keeps cracking. I couldn't get it smoothed on the edges, so I have creases. It looks terrible.
What did I do wrong?
My MMF recipe is 1.5 mags of mini marshmallows. Vanilla. 1-2 T of water. 2 lbs powdered sugar. 1/2 cup crisco.
What can I do to make it more flexible and workable in the future?
Don't put so much powdered sugar in it. The recipe is only a guide. If less than the amount of ps provides the correct texture, than that's all you use.