Last weekend I purchased a 20 lb bucket of white Satin Ice fondant for the first time. I have purchased their 5 lb buckets of red and black fondant, because I usually make my own (MMF) and I never had any problems. I love the taste and texture.
But last week I had 3 cakes and I just couldnt bother to make any fondant. So I covered all 3 cakes and I noticed that the fondant seems dry and it cracks, can anybody explain why this is happening?
I used chocolate ganache under each cake, and brushed it with water/corn syrup before covering with fondant. I thought that maybe I was rolling the fondant too thick so I tried to roll it thinner and noticed it was still happening. There was even a few little spots where it looked like it was going to rip, but I managed to cover that up with decorations.
Before rolling the fondant I kneeded it with some shortening and I used cornstarch instead of powdered sugar so it wouldnt dry out while kneeding.
Any ideas why this is happening?