I need help with fondant. I'm Portuguese and i've just started in the business of cake decorations.
I've bought a fondant bucket from a French company (Masterline). It is humid, so i add icing sugar to get the desired consistency.
Yesterday i've done this and everything gone smoothly. Today i coloured some of it and after a while it started to crack.
I've kept it out of the fridge and in a airtight container. Today, to prevent it from sticking to my hand and the bench i greased my hand with some butter and put sugar in the bench.
What may have happened for this outcome? Too much sugar?The butter?
Please help me.