hello everyone!

does anybody have secret ingredient to fondant that you can share with me? i'm always at odds with my fondant. when i wrap it on my cake, it doesn't look as smooth and as pliable as it should be... always, it tears apart. so i'm always stuck with ready mades. what can i do?

Welcome to Cake Central. It might help to know what recipe you are using for your fondant. Most home-made is not quite the same as a ready-to-use, but they generally taste better.

Recipes that include some shortening and or glycerine tend to be more flexible, but there are dozens of recipes and variations.