Fondant Drying Out

Baking By mistymichelle Updated 22 Jan 2012 , 7:04pm by Claire138

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mistymichelle Posted 22 Jan 2012 , 4:25pm
post #1 of 3

I make my own marshmellow fondant. Everytime I color it Black it dries out so bad and cracks sometimes. How can I stop this from happening?

2 replies
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mizzdiaz Posted 22 Jan 2012 , 6:44pm
post #2 of 3


I have never worked with home made fondant before. but when my store-bought fondant dries out, I use Crisco lard to soften it up. You have to start using a little at a time to adjust its texture.

When my fondant is too "gooey" or wet, I use cornstarch a little at a time to dry it up.

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Claire138 Posted 22 Jan 2012 , 7:04pm
post #3 of 3

Do you add cocoa? I've found that when I add cocoa to "help" the colour for black or brown the MMF dries out and cracks. I now skip the cocoa and add melted chocolate instead, it's much better.
As the previous poster wrote you can add crisco, alternatively you can microwave it for a few seconds but honestly I haven't had much luck with that, or it's too hot to handle or it dries out and hardens before I can finish doing what I need to!

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