I am trying to cover an 8 in 2 layer square cake with MM Fondant, home made, and it keeps brekaing off one side. I have actually rolled it onto the cake maybe 3 times with a rolling pin, and I just peel it off and start all over again. I have tried adding water and working it in, I have tried crisco, and corn starch, and I don't know what to do. I don't think I am rolling it too thin or too thick, whats the problem?!?!?
please help!

Sounds like you are rolling it too thin. If the mmf seems dry add crisco rather than water also

I used to put the rolled fondant on my cakes with the rolling pin too. Now, I find the new way I do it is much easier, and I have NO problems with breakage. I put LOTS of cornstarch down while I roll. I also use the wilton mat that is used to measure out fondant. It's a large, round plastic mat with measurements on it. I tape it down to my table, and apply LOTS of cornstarch. When I roll itout to the desired size ( for a double layer, 9" cake, I roll it out almost all the way to the edges (I start out with about 2/3 of the MMF recipe). Then, I carefully slide my hands, all the way underneath the fondant...and it goes all the way up to my elbows! I carefully drape it over the layer cake and immediately start to smooth the top. CAREFULLY rub the sides and doNOT pull the fondant. Pulling causes it to break. I have just had lots ofluck doing it this way lately ( and it seems I have been making SO many fondant cakes lately!) If I can help you any further, let me know! General rule, if the fondant is sticky, add cornstarch...if it's dry and looks like it's cracking, add a small amount of crisco. Good luck!

Hello
It has been my experience that if the fondant breaks once you have placed it on the cake (usually at a corner or along an edge), it is because it is either rolled too thick or you just have too much fondant 'hanging' from the cake. The weight of it is pulling it down and it cracks or breaks, especially if your cake is sitting on a turntable. So when you roll out the fondant, make it only a couple of inches bigger than you need (ie. cake is 8 inches round, 2 inches high, you need a 14 inch round piece of fondant to cover) and work on the flat table surface.
One other possibility is that the icing underneath the fondant is soft, and it causes the fondant to slide.
does this help?

ciao

I know exactly what you're talking about!
Some days, I have no problem using MMF and other days...AUGH~

For my MIL's b-day, I was trying to make her a MMF computer cake. Since there were only 10 of us, I only made the keyboard out of cake and used a box as the computer screen.

The MMF and I struggled for HOURS trying to cover the box. Eventually, the fondant won...it kept breaking off. I had to take JUST the keyboard~
...sooooo embarassing~

anyways, I think it was because of all the hours of mixing in more crisco and more cornstarch to the mixture.

the next fondant cake was ok though. I think it was because I didn't KEEP adding cornstarch and crisco into my fondant.