I just put the fondant on my wedding cake. The top tier looks okay. The middle and bottom tiers look terrible. They have cracks on the part the curves down from the top. I am using satin ice. It tastes good and is easy to roll out, but it is very gritty and is not covering well. any advice on getting no cracks? I rolled it out between 1/8 and 1/4 in. I also added a little crisco/
sounds like its dried/ stretched. really all yu can do is work faster, roll out as little as possible, support it when lifting, and dont over knead the fondant. rubbing in a little crisco on the cracks might help to blend them in a bit.