Everytime I use fondant or gumpaste, there are cracks in it if I roll it in a ball.
I have heard that you need to knead it until it becomes more pliable or adding shortening but I have tried these things and still cracks. How long do you knead it to get the cracks to not form? Is there something I am missing?
It's more than likely the brands/recipes you are using. Not all fondant and gumpaste are alike. I only use white choc. fondant (no cracks EVER) and I have a couple of really good gumpaste recipes that I am happy to share. I teach classes and am traveling to California now, but am happy to link those gumpaste recipes for you when I return. PM me if interested.
The two reasons sugarpaste [rolled fondant, gumpaste, petal/flower paste, pastillage etc] cracks:
1. insufficient kneading
2. the mixture is too dry - unbalanced recipe or formula
When I make black or red my marshmallow fondant won't hold together. Does too much coloring change it?
grossoutqueen...the best remedy I've found is microwaving (10 seconds for small pieces, about 20 for larger ones)...it works miracles. The entire consistency will change...it'll become soft & pliable...perfect, not a single crack.
I did this like crazy, while working with MMF mixed with tylose.
This is also the only way I mix in color now, it's soooo easy.