Hi all you wonderfully smart cake ladies and gents. I made mm fondant for the first time last Tuesday, and thanks to all of your help I did it correct. My only question about this was when I rolled it out it seemed to have some cracks in it. I was happy with it for my first attempt so I just left it but was wondering should I have added more crisco? I also tried 5 times to make buttercream using the "best ever butter cream recipe" found on this site. In the recipe it calls for cooking the milk to a boil and then adding this to the egg white/sugar mix after it has cooled completly. The first time I did this it worked however I should of left well enough alone as I added a can of chocolate frosting ( a cake lady in our town told me she always does this) and it all seperated. Ugh. It was perfect before I did this, dumb me!! Anyways I tried again (4 times) and these times I could not get it to fluff up it was just a greasy moopy mess. I was wondering if I should of waited to mix sugar,egg, and butter until the milk was completly cooled and ready to add (like maybe butter was to warm) or if it had something to do with not cooking the milk long enough. The milk had started to froth in the pan so I assumed it was boiling, I stirred constantly as I was afraid to scorch it. ????? Any ideas?

I can't help you so....just bumping? Anybody?

As far as the MMF goes, if it's dry like yours was, just massage some Crisco into it. I slather some on my hands and just rub it onto the MMF and work it into it ... works really well for me like that ..

Now the buttercream part, I have no idea. I just use Crisco/confectioner's sugar/flavoring/water in mine... maybe someone else that makes this type of icing can better answer that part of your question.

It wasn't too dry but I wondered about the crisco. It almost looked like I should of rolled it better but I will try more crisco next time. Thank you.

Are the egg whites moopy after you whip them, if so you may have residuale grease on your utensils

it says to whip the egg white until the are stiff, I never changed tools, I did it in my kitchen aid. Maybe I should of done it by hand?

Do it with something that's grease free. Clean your mixer well, or clean your whisk well. The problem is not that you're using the wrong tool but that you're getting oil in the egg whites before they're whipped firm and have been stabilized.