Some one posted on the blog that the new Crisco without transfats didn't work in the white rolled fondant. This put me into a real panick because I have a terrific recipe in the upcoming book that uses the chocolate rolled fondant.Fellow blogger Zach Townsend tested the recipe using the new Crisco and sure enough it tore instead of stretching. He then tested the recipe using the organic Spectrum vegetable shortening that another blogger recommended for use in bread a few months ago. Eureka--it worked better even than ever before. Whoever it was who made that recommendation please step forward so we can all thank you. By the way, the spectrum shortening is available in Whole Foods and I'm sure other stores as well.