AHello all, I'm new to using fondant. I mostly just frosted my cakes before. Now I am getting more orders, and a lot of them require fondant. I tried a fondant this past weekend and it was a hot mess! It tore, it cracked, it was terrible! The recipe was 1 cup Crisco, 2lb sifted powdered sugar, vanilla extract, almond extract, salt. It tasted OK. But I may or may not have been up until 4am trying to alter the recipe or find a new one and I had no luck! Does anyone have a recipe or tricks and tips they would like to share?
I usually use Marshmallow fondant. Here is a recipe if you want to try it: http://allrecipes.com/Recipe/Marshmallow-Fondant/Detail.aspx?event8=1&prop24=SR_Thumb&e11=marshmallow%20fondant&e8=Quick%20Search&event10=1&e7=Home%20Page
I use different extracts depending on what the cake flavor is. Some people swear by this one but I haven't tried it yet: