OK...usually I make MMF for all of my cakes, but I thought I'd try buying fondant for the wedding cake I am making for Friday. I bought it from Mccalls in Toronto and I am trying to roll it out and when I pick it up, it just breaks apart! I live about an hour from the store, and I have to work so I can't really take it back!
Has anyone had this problem with fondant bought from Mccalls or any other cake store? I never have problems with my mmf but I don't have time to make it right now for this cake!
If anyone has any tips, please share!
Did you knead the fondant?
Knead the fondant until it is pliable and let it set , wrapped in Saran Wrap, for an hour or so.
Then it should roll out nicely. If you have already done that, and it is still crumbly, then it has dried out and you should return it.
Hi there, I keep on having the same problems, when I pick up and try to place it on top of the cake, it breaks 
It happens with any fondant type... I don't understand!! Please help me!! I tried kneading it for long periods of time, letting it rest overnight, microwave, crisco, powder sugar, etc... any other ideas?? I would really appreciate it!! Thanks thanks thanks! 
If you have some form of gum (trag, tylose, or cmc), you might try adding just a touch. When I make homemade fondant, I usually add 1/4 tsp to 2 lbs of powered sugar.
Most homemade recipes don't call for it, but if you look at the commercial brands they do have it listed as an ingredient (the glycerin in the fondant helps to keep it soft). The gum will add some stretch to the fondant and hopefully keep it from breaking apart. Note: if you add too much gum, it will turn the fondant into gum paste and it will harden.
The other thing to try is to add just a little glucose to the fondant and knead it in. Glucose also acts like very weak glue. HTH
HI Regymusic, thanks thanks thanks, I really appreciate you sharing this info with me! Now just a couple questions if I may... Where to I get trag, tylose, or cmc, is this stuff the same as Wilton's Gum Tex?? And second, with the glycerin, how much should I add to a whole recipe (16 oz. MM and 2 lbs Powdered Sugar)? And what if I added both things to a recipe of MMF? Would it be too much? Or should it be one thing or the other? Thanks again, you are saving my life here... I love fondant and I was about to give up because of this... but you are giving me hope!! 
Get to a fabric store and buy abut 1 yard of clear vinyl. Cut vinyl to a manageable size (preferably a little larger than fondant) and roll fondant out on that. When you are ready to transfer it, pick the vinyl up with the fondant, flip it over cake. Lift vinyl off of fondant carefully. Now you are ready to mold it ove the cake.
Some people lightly grease the vinyl...I don't. I just keep turning the fondant and lifting the edges. Hope that helps--Pam
Hi Mac, thanks for the tip... I do the vinyl as well but I do it with crisco, I'm gonna try only by turning the fondant as I roll. Thanks again!
And Michie21, I knead as I do bread... how do you knead or stretch like taffy?? I know what taffy is but have no clue on how to stretch... thanks
HI Regymusic, thanks thanks thanks, I really appreciate you sharing this info with me! Now just a couple questions if I may... Where to I get trag, tylose, or cmc, is this stuff the same as Wilton's Gum Tex?? And second, with the glycerin, how much should I add to a whole recipe (16 oz. MM and 2 lbs Powdered Sugar)? And what if I added both things to a recipe of MMF? Would it be too much? Or should it be one thing or the other? Thanks again, you are saving my life here... I love fondant and I was about to give up because of this... but you are giving me hope!!
I only use cmc, which can be purchased at http://www.beryls.com/ . The recipes that use tylose powder are radically different than those that use cmc. When I was experimenting, I tended to need more tylose measure for measure than cmc. Tylose can be purchased at www.globalsugararts.com . Experiment with Wilton's Gum Tex at you own risk. I don't like it, but a lot of cc members seem to have success with it.
As for the glucose, that is a trial and error situation. I would try adding some to a small sample and test the results. HTH
Hi Nefgaby,
I was just following some links on another topic on cc and found this.
http://www.elegantlacemolds.com/using.htm
It contains a recipe for rolled buttercream/fondant that adds tylose or cmc (it's the first one I've seen that adds gum). It's just another reference, but thought it might help.
If you are still having trouble with crumbling, try a small piece (or pieces) and dip your hand in water and knead them together. See if that helps.
I am assuming that your fondant is like the British sugarpaste. It sounds similar.
Good luck with it anyway.
smque 
Here is the link
http://beryls.safeshopper.com/143/cat143.htm?250
And don't worry, I had to Google it to find the link. I normally order from a hard copy of their catalog.
Good luck!
OK, I'm back with my results... as a matter of fact the CMC worked great!! I made a batch of MMF and added the 1/4 tsp Regymusic recommended and worked like magic! The taste did not change, which is great!! So just wanted to keep you posted and let you know! Thanks again for everything!!
Quote by @%username% on %date%
%body%