I made Michele Foster's fondant recipe to make the chocolate fondant last night. The color wasn't dark enough so I'm adding more today. My problem is that the fondant isn't stretchy enough and is tearing when I lift it up. What do I add to it to help this out? I've never had this trouble before with this fondant recipe but this is also the first time I've added chocolate to the recipe. I'm working on my first wedding cake and I want it to turn out good. Any suggestions would be greatly appreciated! I've tried to search for the answer on here but am having no luck. Thanks!
you could try nuking (mircowaving) it for a few seconds at a time. i tried to cover a cave carved-cake with the same recipie, i too added cocoa to my recipie and it tore like the dickens. i ended up fustrated and making a mmf instead with cocoa-no problems. i obviously have to work with the other recipie more and tweak it to my humidity and climate. hth