I love fondant icing. I have had many cakes with medium sweet fondant which are shop bought. But when I made fondant at home, it turned out to be too sweet. I tried to knead in some corn flour but it cracked (ofcourse! i knew that would happen…what was i thinking—but tried it in an attempt to make it less sweet!). These cake shops have a less sweet fondant but their fondant doesn’t go dry, infact they are super moist. Makes me wonder how they do it.
It would be nice if somebody could help me out.