I use Rhonda's Ultimate MMF for my fondant recipe, but I can't seem to get it to be very pliable. I use it for decorations, but if I try to roll it out to cover a whole cake, it just breaks apart. Any ideas on how to make it more pliable? I've tried adding more Crisco, but it doesn't seem to help.

Have you tried warming it up in the microwave for a few seconds? That ususally works for me, Play around with the time because if you leave it too long it will melt and then you have to let it cool down again.

I have read that some people use a little more cornsyrup than the recipe calls for and also some uses a few drops of glycerine(found at michaels,etc. hth