How can I stop my fondant from cracking?
I'm beginner in this interesting cake world. I really enjoyed since I lost my job one year ago...It's a good therapy. When Im covering the cake with the fondant I seeing cracks in the border of the cake, specially for the 12" and 14" pan. Why this happen? I'm getting very upset and frustrated. Thanks for your help.
From the editor:
I usually have the best luck if I microwave the fondant on high for about 8-10 seconds before I knead it. It makes the fondant a little more elastic and easier to work with. Just be sure not to heat it too much though, or you'll have a mess on your hands.
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