I made Michele Foster's fondant the other day and I loved the flavor. The one problem I had was it didn't seem to have much elasticity and was a bit hard to apply to my cake. In fact, I couldn't get it to work so I had to go with a plan B. I'd like to try it again but I need to to be easier to work with. What could I have done wrong and what could I do differently?
there is a thread on this already. don,t know how to lead you to it. but someone will. also you can p/m her. she is really nice to answer your questions. tell her how you did it, etc. she will help. she will probably tell you to add more glycerine to the fondant. i had that same problem. and i will add more glycerine next time. do not add more shortening to the fondant!hth
That'd be great. If someone knows where that thread is, let me know! Thanks for the help!