Please tell me how to keep my fondant from cracking after my cakes sits. I have tried adding shorting. Not sure what to do at this point. By the way I am using Satin Ice brand.
Are you properly warming up the fondant before rolling it out? It needs to be kneeded well.
How thick/thin are you rolling it?
Is the cake properly prepared - nice & smooth icing or ganash on it?
What temp is the area yhou are working in? This can effect some brands of commercially made fondants.
Yes I am doing everything I know how. I usually make my own fondant and I do not have this problem, but it is so nice to just be able to reach and cut off as much as you need without the mess. I was hoping to be able to keep purchasing it.
I think I figured it out!! I added Crisco and kneeded it into the fondant and it did not crack!! L