I just finished coloring my satin ice fondant to cover my cake and the fondant seems to have lost all elasticity. It doesn't feel dry, it's just covered in small holes and tears instead of stretching. It seems like it's been kneaded too much. I'm tight on time and I was wondering what I can do to restore the elasticity? Should I add some glycerin to it? HELP!!!
is it a dark color? if so let it rest to see if that would help
Yes, glycerin is the way to go. It has worked for me many times.
The color is an ice blue, so it's not dark. I'm covering a 14" square cake and I don't want to even begin to roll it yet. Picture elephant skin with air pockets everywhere. I've never had this happen before . I'll try a little glycerin to see if it helps. Thanks!!!