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How do you keep fondant from getting tough? I used small amounts of powdered sugar when rolling out the fondant and wonder if that could have done it. The cake turned out beautifully, however after cutting a piece, the fondant seemed dry and almost tough to cut with a fork. Do you have some suggestions?

Mary - from Rochester, MN

It’s possible that the powdered sugar caused the fondant to dry out faster than it should, though small amounts don’t generally do that. You don’t indicate what you used on the cake before covering with fondant. Buttercream icing assists with keeping the fondant soft, easy to cut and eat. Be sure to knead the fondant until it is soft and pliable before rolling. Next time, you can also apply a thin layer of vegetable shortening on the rolling surface, in place of the sugar.


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