I'm making a graduation cake and it has the school logo on it. I did one a few weeks ago but the weather wasn't as humid. I placed my fondant, rolled out of course, in the freezer and then made my difficult cuts. I had to work fast but it worked. Fast forward to this week and that technique no longer is an option. So other than rolling out my fondant and letting it dry a bit, how can I get it not to stretch when making my cuts? There has to be a faster way. I thought about using gumpaste but I need the logos to be soft enough to go on the outside of the round cake. Thanks.
Would modeling chocolate be an option?
Try using some cornstarch. It'll dry it a little but not as quick as Tylose. Just put a piece of plastic wrap over them when your done so they don't dry out any more.
Time and cornstarch did the trick. Thanks!