I just started cake decorating a few months ago after a few Wilton classes. We barely touched on fondant. The very first batch I made for class was perfect. But, since then, even though I am following the same recipe and follow it TO A TEE, my MMF comes out dry and cracks very easily. Instead of stretching over the edges and corners of my cakes, it just breaks and tears. I made a batch yesterday and didn't even put an entire pound of powdered sugar in it, and it STILL has the same problem. I am so frustrated. Any suggestions?

That happen to me when I start using fondant, then I start using Ronda's MMF and it is really good and work good for me, but then I start using Michele's Foster Fondant and I Loooove it, it is so delicious and easy to work with, try it and you'll love it.

I hope this help

You may try kneading it with Crisco on your hands.

Try Michele Foster's Fondant. It's here in the recipes section. Much better than mmf, much less messy, doesn't cost much more to make, is easy, and tastes tons better than mmf. It's super easy to work with.

i just started making my own fondant too and i find it to be too dry. but i just keep kneading and adding crisco until it gets that nice smooth stretchy not cracking finish. it usually takes me at least an hour to knead in the crisco in. what am i doing wrong? i never add all the powder sugar and i use lawanda's white chocolate fondant recipe. (very tasty) once i knead in the crisco it covers very well for me with no cracks and is very smooth.

The shortening will help, but I don't like adding too much to my mmf because it may end up to stretchy and drooping (not sure thats a real word LOL). But in any case alot of things will effect your fondant including humidity and temperature. So I usually add a little less PS than I think I will need, just until its firm and doesn't stick to everything. I end up adding more as I knead and roll it out. If it is really cold that could also cause it to crack, you can put it in the mircowave for just a couple of seconds. Either way kneading until your arms hurt will also help. Hope this helps a little.

I'm a chocolate fondant gall all the way!!!!! LOVE LOVE LOVE it!

NO elephant skin EVER!

Jen