why is my fondant cracking?
Hello, I was wondering why when I use store bought fondant, the edges crack. Did I knead it too much or not enough, did I add too much Powder sugar, is the cake underneath too cold?
I would really appreciate some help!
From the editor:
I can't know for certain, of course, but it sounds like you may have added too much powdered sugar.
Next time, try rolling out the the fondant between two sheets of parchment paper. That way you don't need to add powdered sugar and this may help prevent the edges from cracking.
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