Hello everybody,
I have been making Rohanda's MMF and absolutely love it! But since last three batches its getting very "strechy"....like loosing its shape and almost difficult to manage!
I'm following the recipe as it is....but before I used to NOT put corn syrup but since I'm having this problem I started adding the Corn syrup as mentioned in the recipe.
Is it because of adding the corn syrup??? Please help! I have another batch sitting and I want that to work well and not be difficult to work!
Please advice.
Last time I made it the same thing happened to me. I spread corn starch to the surface and my hands and it fixed it. Hope this helps
I live in california....bay area.
Even after putting cornstrach to the work surface, it didn't help. When I had rolled the fondant to be put on the cake...it was kind of impossible to lift from the suface as it was getting streched and loosing its shape 
What should I do????
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