Have you tried putting it in the microwave for a few seconds.
What brand is this? The fat content, etc. are different from each other. Satin Ice is different in formula from Fondarific, etc. What is it?
What do you mean, it starts to separate? Does it stick to the rolling pin or the mat? You can grease the mat (or counter) with crisco or dust it with cornstarch, and dust the top surface of the fondant with cornstarch too, to keep it from sticking and allow you to roll it out in one large piece.
I've tried melting homemade fondant before to make a poured fondant, and it didn't work at all. I'm not sure about the commercial stuff, but I would guess it wouldn't do well either.
When is this cake due?Is this an emergency? If you don't have time to buy more or make your own, does it have to be fondant?Can you finish in buttercream? Do you have the time/ingredients to make a ganache and pour it over the cake?- I don't think you can turn this mess into a pourable fondant. Hope this helps.
Have you used fondant before?
I don't understand why it separated, but glad that you solved the problem. Happy caking!
Quote by @%username% on %date%
%body%