Im new to the fondant world, and all we have available is Wilton rolled fondant. I got the white to practice for a cake i got to make friday, and I added some brown icing color by toothpick to try to get a choc. color, it just didnt get that color at first, so i added more here and there, while kneading. Added some black and finally got the color. But i am guessing cause I kneaded it so much, when i went to roll it out, seems a little dryer, the edges started cracking and i go to lift it up to put over the cake, it rips....any suggestions?
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8/27/13 at 2:13pm