I'm still having some trouble with elephant skin.
I'm using satin ice. I love it. But am I kneeding it too much, not enough, sugar, no sugar add shortining or not?? What do I do ????
It looks graet from a distance but up close the edges are all cracked and fine lined.
I don't know if it would work or not, but I thought on Ultimate Cake Off last night when they had that problem they took a piece of fondant and put a bunch of corn starch on it and "buffed" the cake.
I love that techique and will help a bit with elephant skin but won't take it away totally. Rubbing crisco on it IMMEDIATELY also helps a bit. I hope to hear suggestions to help you prevent it. I find I get it when I stretch the fondant while I'm rolling.