I always use my homemade mmf for my cakes. I only seem to have trouble w/ crumbly texture when I use really dark colorant. I can't remember if I'm supposed to add glucose or glycerine to the fondant to help make it stretchy and pliable again. Also, how much do I add? Please help. Thank you!
I'm thinking it is glycerine.
Ok, I went to Michaels and bought some glycerine. I added about 2 Tbs to a full batch of mmf. It doesn't seem to have really changed the texture. Should I add more? Did I add too much? thoughts?
Have you tried putting it in the microwave for 10 to 15 second increments and kneed? You can add a bit of shortening too.
I wouldn't put too much glycerin...I did that one time and it just made it worse.