I am using a recipe that I found here for Buttercream Flavored MMF. I have never used fondant before so I am unsure of exactly how the consistency should be, etc. However, I know there needs to be some elasticity in order for it to lay on the cake correctly.
The batch that I made this morning is constantly tearing when I try to use it. I have kneaded it repeatedly and added Crisco, but it does not seem to be helping. Have I not let it rest long enough or is there something else that could be the issue?
maybe you could try posting your question within the actual recipe on here, then you are more likely to get people who have actually made it see your questions. Sorry I can't help at all, I've never made fondant.