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!

sorry this is happening.  the crisco today does not contain trans fats, thus you are experiencing cracks.  this issue has been reported on the blog.

http://www.realbakingwithrose.com/2007/09/important_news_flash.html

I see that everywhere, but the thing is, it does still have trans fat! it’s right in the ingredients: partially hydrogenated and fully hydrogenated vegetable oil.

Should I just use more, or would it completely wreck the fondant?

Hi, Abl349!

I feel your pain.  I have never been good with this sort of thing, which is why i order all of my fondant now…and am much less stressed out.

Sorry…not really “advice”, just some empathy!

Good luck!
~tony