I am new to this board and the cake biz. After I tried working with fondant I thought "I have NO business being in this business!!" And I thought I was talented until I saw all of your posts! WOW!!! Anyone live in Wisconsin that wants to teach me??!!
Anyway, I tried covering a two tiered cake with the MMF that I made. I thought the MMF turned out fine. I let sit wrapped in plastic for a day. I tried covering the smaller tier first. I rolled it out and it seemed to be rolling fine, but the more I rolled it, the edges got super dry and cracked, so whenever I tried to lift and move it, it cracked more.
Any suggestions for a first-timer?
Sounds like you need to work some Crisco into it plus knead it a lot. Use Crisco for rolling it out and everything instead of powdered sugar/cornstarch. I've completely switched to Crisco because it works so much better and keeps everything from drying out.
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