I just made a batch of fondant, the type with gelatin, glycerin and glucose. This has happened a couple of times-it is already cracking. Do I add more water, shortening, glucose, glycerin, knead it more, microwave it??????

Anyone????? I really don't want to have to make another batch and I need it tonight to demonstrate something.

If anyone can give me some pointers it would be greatly appreciated.

By the way, I used lemon extract instead of vanilla-I seem to remember that giving me grief before-anyone else??????????

Thank you so much-I love Cake Central!!!!!!!!!!!!!!!!!

I make this kind of fondant and it requires ALOT of kneading when it's first made. I work with a handfull at a time and knead until it's completely pliable. Once I've kneaded all of it, I knead it all together. Try this before adding any shortening.