Can anyone advise me on why my fondant cakes always have hairline cracks or stretch marks?[IMG]http://cakecentral.com/content/type/61/id/3065605/width/200/height/400[/IMG]
I did knead with shortening and applied shortening on those parts which have this crack. My friend suggested that I could have kneaded my fondant for too long. Could this be it?
This is satin ice btw.
AI use mmf but it does that if it starts to dry out.
AOh so I guess the only way is to work faster...