Warning, wall-of-text ahead!
I am at my wits end and the end of my energy and running out of time. I've a wedding cake to do for a friend for tomorrow afternoon - my second ever. Because it's so big I bought a 5kg box of fondant instead of the usual 500g/1kg bags I normally get. The cake shop only had Squires Kitchen fondant but assured me it was just like the Renshaw Regalice which I've used before so I bought it.
When it came time to use it, the fondant was really crumbly coming out of the bag and it was very stiff. I kneaded it for ages but it didn't get much softer. After kneading it in smaller portions for a good ten minutes, I tried to cover the first tier (a 12" round). By the time I managed to roll it out I could see the edges were starting to crack. Putting it on the cake resulted in lots of reasonable size tears all round the edge and it was not at all elastic or manipulable to shape it in at the bottom. Smoothing did nothing to help with the tears, and the whole surface was covered with little cracks.
I thought it might just be because of the size of the cake so tried it with the 8" tier. Same thing.
I gave up and took it all off, then tried with a new batch, microwaving it for a while to warm it up. It was better, and much easier to roll out, but by the time it was on the cake (which was not that long) it again started to tear and crack.
It's all off again, and I do not know what to do except wait until morning and go and spend a fortune again to buy some Regalice.
Why is it doing this? Am I treating it wrongly? I've never had these kind of problems with other brands of fondant.
Argghh! Anyway, thanks for letting me get it out of my system. At least I left myself all tomorrow in case of disaster, so I should have time to fix it.