Anytime I make a cookie cutter type shape out of my fondant it always looses its shape when I try to set it on the cake. Do I need to let them dry longer or should I add icing sugar or tyclose powder to my fondant?
Yes, knead in some tylose before you roll it out. I never measure, I just kind of eyeball it. Maybe 1 tsp per 1/2 pound of fondant. It will help a lot.
I am always a little nervou to use too much tyclose.