What recipe do you use? Are you finding your fondant is very pliable or hard to roll out? If it’s very pliable and having holes, tearing then you probably do not have enough sugar. If it’s tearing and tough to roll out then it’s probably too much sugar. The climate will alter your recipe as well. Are you sifting your powdered sugar? I started making my mmf in my kitchenaid and it’s worked out much easier. You should be able to stretch your fondant out about 12" without it tearing…if you can do that you’re good to go. Don’t throw out the batch of fondant you have made…grease a bowl with some shortening and add your fondant. Put it in the microwave and for 30 second intervals until it’s partially melted. Let it cool just until you can handle it and then pour out on to greased counter top and start kneading. You can add more powdered sugar as needed.
Tiff - MA www.facebook.com/sweetbeecakery
