Hi all! I'm new to fondant and haven't made it to a fondant class yet, so I'm teaching myself. I made a batch of MMF about a month or so ago and just pulled it out to play around with it. It was stored properly - wasn't dried out, but very crumbly. No amount of kneading helped. Why does this happen and how do I fix this? And is there a fondant recipe out there that *truly* tastes like buttercream? Thanks for the help!!!
post #1 of 20
3/7/12 at 12:41pm