Great advice there from June. I find though when I use renshaw icing that zapping it in the microwave for 10 seconds before kneading stops it from drying out and cracking and gives me more time to get it on the cake. I find that fondant cracks more when it’s cold? It also gives me an extra few seconds to work with it if the weather is particularly humid. Failing that I would follow June’s advice. Good luck. xx
