Problem with fondant
Hi! Please can someone help me with this problem!! Today had to cover a cake with fondant, 1st i crumb coated with butter cream, than I put it in the fridge for about 10mns(I always do that), I rolled my fondant, as soon as I wanted to spread it on my cake, it started to crack, and became too humid, as if i applied it on water, it was a disaster, had to cover all the cracks with flowers, but the weird thing is if you touch the fondant you’ll see it’s sticky. Mind you that the weather was a bit humid, what could it be the difference in temperature between the cake and the fondant? Could someone have an explanation for what happened please? Thanks!