I have this issue too. It goes on just fine but by the next day it develops cracks. I just made a cake with a 1" border. Went to get it packaged to transport and a chunk of the border fell off. So frustrating. I'm using satin ice. Only rolled out once so I don't believe it was overworked. I use the sweet wise mat so no crisco or anything under the fondant. What's the trick to keeping it fresh for a day or two?