Conditioning rolled fondant?
I worked with fondant for the first time this week, it was quite fun, not as tedious as I'd thought it would be, you can see my results here.
I found that after I spread it on the cake there were little cracks, I figured maybe I rolled it too thin, my biggest concern was in cutting it, it became really hard and was very difficult to cut into, well difficult in that it would crumble like little candy pieces.
Is there something that can be applied to it after laying it on the cake to avoid this or is this how its supposed to be?
I made the fondant myself from a recipe for rolled fondant in Baking & Pastry: Mastering the Art and Craft, it consisted of confectioner's sugar, gelatin, glycerin and corn syrup,I can't remember if there was vanilla, hmmm, maybe.
Any helpful suggestions are welcome, I want to have the kinks worked out before attempt number 2
I approach every moment of every day with a healthy dose of insanity.