Crumbling fondant

When I make my fondant once I start rolling it it gets very crumbly, not elastic at all so it is impossible to roll big enough piece and lift it up to cover a cake. What do I do wrong? I'm following recipe to a tee and tried to add both a little bit of water or shortening to improve it. Please help!

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Crumbling fondant

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Nov 14, 2009
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starstarstarstarstar 		Fondant Tips
by: Michelle

Hi,

Make sure the fondant has been refrigerated for at least 24 hours before you use it. This allows everything to incorporate properly.

Also, try kneading small pieces of the fondant in your hands to make it more elastic. If the fondant is too stiff at first, heat in the microwave for 10 seconds to soften a little.

Regards,
Michelle (editor)

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