You have to work /knead Satin Ice before you try to roll it out. In the winter or when the A.C. is on I put it in the microwave for a few seconds then work it until it is smooth and it rolls perfectly.
I found that coloring my own white or chocolate Satin Ice fondant was a real pain in the butt! The consistency was bad even after adding more CF,so now I order Red & Black (Satin Ice) from Global Sugar Art.
So sorry for your experience.99% of my cakes are picked up by customers. I always send a photo with them of their completed cake. Before they pick it up I let them know the dimensions of the box and that it must sit level for transport. I also include a square of none skid so it won't slide. They are also informed that once the cake leaves my presence it is solely their responsibility.
I use red liquid food coloring for this ( grocery store spice/baking isle)and add it to my milk so it won't be too runny from the extra fluid.Usually 3 Tablespoons. If it is too thin after mixing I add more sifted confectioners sugar until it is right.