bet you have a mental image now, doncha???
here's my problem: i can't seem to get my fondant to stop stretching, no matter which recipe or what i add.
i've used marshmallow fondant, immediately and after it sat for a while...still stretched.
i've used rhonda's, immediately and after it sat for a while...still stretched.
i've used the "ultimate" recipe, same ways as above, still stretched.
the latest recipe that i've used the last few times is toba's, with the glycerin, and it didn't stretch as badly the first time (2 weeks ago), but last night when i brought it back out to cover my chinese takeout box, it stretched like crazy. it also started gettting small little "wrinkle" like lines in it, like it was too dry. i first warmed it in the microwave for 7 seconds, then added a touch of glycerin to it to make it more pliable, but i ended up having to take it off the cake and throw it away...TWICE!!!!!!!!!!!
is there something, or even a combination of things, that i'm doing wrong? i see the f.n. shows, and my cake books where they leave it 1/4 " thick, roll it on their pins to transfer, but i can't do that since it stretches so badly.
any ideas? thanks so much! star
Your title definitely got my attention. 
A couple of things could be causing your problems. I don't know where you live, but if it's hot and humid, those are PROBLEMS.
Also, heating and adding glycerin are compounding your problem. You may just need to take more time to knead. I will build your upper body strength 
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Rolling fondant to 1/4" thick is pretty thick. If doing this, roll your fondant SMALLER than what you need. This will give it room to "grow" without causing all kinds of wrinkles and folds.
I don't know anything about MMF since I have never used it, so I can't help you there. I make my own fondant and when it's too soft, it's usually because I have not added enough powdered sugar. My recipe is on this site under Michele Foster's Fondant Recipe. It's also in my cook book called "The Sugar Fix". The cook book has several different flavor recipes, including chocolate.
For the most part, I'm thinking it's the heat and humidity of where you live. Summertime is not a great time for any frosting.
HTH
Michele
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