Hi, I’m relatively new to the art of baking, and I have a couple questions on making fondant.
I follow Rose’s recipe to a T, and it’s great, but then when I roll it out, it doesn’t get big enough without becoming too thin. Am I not making enough fondant? It’s one recipe of the fondant to cover a 9 inch round cake, and I think she said that’s the right amount.
Also, as I roll it out, it almost always starts to crack. I put crisco on it and everything, but it doesn’t completely fix it.
As you can see, I’m not very experienced.
If you have any tips, thanks so much!