Adding Glycerin To Fondant For Dryness
Decorating By Bleighva Updated 16 May 2011 , 4:08pm by Bleighva
Does anybody know anything about adding additional glycerin to store bought fondant? I live in Colorado so it is very dry here, when i hand knead it i use crisco to help it from drying out instead of powdered sugar or corn starch. I have just been buying the Wilton ready fondant. However i noticed on some square dummy cakes that i was covering that i am still getting the dryness look on the corners of it (sides and top look good). I have heard about adding additional glycerin when it is dry like it is in Colorado however not sure how much to use and how.... any suggestions?
I use this quite often , particularly when I have to knead a lot of colour into the fondant. I add about half a teaspoon to about a kilo of fondant , I just sort of smooth it all over the fondant and knead it in. I find that it cuts down on the crazing and make the fondant a little more pliable.
Thanks for your input, i have noticed that as well, when i add a bunch of coloring (especially darker colors) it almost seems impossible to keep it from cracking on those sharp corners no matter how much crisco i knead in to help moisten it as much as i can. I will give it at try 
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