Ok, after several tries I finally have my MMF the right consistence ( thanks to all who helped with that delimma) but now when I'm rolling it out on the table covered in corn starch it's sticking and I can't get it up to put on the cake.... I'm about ready to cry here and I'm sure my blood pressure is right through the roof. Any help?
some people lightly crisco the counter!! I haven't tried it though.
Tried the Crisoc first and it still stuck and then I couldn't get it up either. I'm so frustrated. Really starting to HATE FONDANT!!! If I could just get it up off the table and on to the stupid cake then I could go to bed at a decent hour tonight....Any one live nearby that wants to come over and do it for me????? lol
Try extra cornstarch or adding more powdered sugar to the fondant. If it is sticky then it doesn't have enough sugar in it.
I roll mine on my kitchen table and put plenty of powdered sugar down to roll it on.
Hope it helps.
Also the crisco may have made it too sticky now.
You can also try taping together wax paper to make a big mat that way you can pick the whole thing up and peel the wax paper off of the fondant.
What I realized is.....with MMF I had to be very liberal with the cornstarch...cause it too stuck to my counters!! I also had to dust the rolling pin with it liberally as well.....It didnt effect the taste of it at all!!
Good Luck !!! 
i agree... don't be afraid to keep adding powdered sugar and corn starch. i tend to make mine a little too sticky, and always end up adding more dry ingredients when rolling out. also, if this is a persistent problem for you i would highly recommend purchasing a silicone mat, they are really wonderful in situations like this!
When using the Crisco you want to be using a plastic mat. Wilton makes one with measurements on it. Or you can use a piece of vinal. When using crisco you can pick the fondant up mat and all and lay it over the cake and peel the mat off leaving the fondant behind on your cake.
When using powder sugar and/or corn stratch you want to pick up your fondant every few rolls and give it a quarter turn. At that time you may need to add more powder sugar or corn stratch to keep it from sticking.
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