missrayburn
Posted 19 Feb 2011 , 11:18pm
post #1 of 2
I am using a recipe that I found here for Buttercream Flavored MMF. I have never used fondant before so I am unsure of exactly how the consistency should be, etc. However, I know there needs to be some elasticity in order for it to lay on the cake correctly.
The batch that I made this morning is constantly tearing when I try to use it. I have kneaded it repeatedly and added Crisco, but it does not seem to be helping. Have I not let it rest long enough or is there something else that could be the issue?
1
reply
Quote by @%username% on %date%
%body%