I tried to make MMF again and am still having trouble with it cracking. I added less powdered sugar and still had the same result. I'm wondering what else I could try? Could the corn starch I'm using to keep it from sticking to my work surface be adding to the problem? In my pictures, you can see the difference in my MMF which is on the Cubs hat and I used Satin Ice on the baseball. Both were made from RKT. I would really appreciate your input because I really like the taste of MMF compared to Satin Ice (although the satin ice is very good) Please? Thanks! 
(Sorry, I tried to upload the photo into my post and kept resizing it but I kept getting a message that the image was to big)
Have you tried using shortening when rolling it out on the counter? By incorporating a little more shortening I believe this will help it from drying your dough out. I also use half corn starch and half powder sugar when dusting my counter. I hope this helps
I use shortening to get the powdered sugar into the marshmallow goo. Also, my recipe says that when you wrap it up to put in the fridge to 'rest' that it needs a little coating of shortening to help it not dry out. But When i get ready to roll it to put it on my cake, i use cornstarch. HTH!!!
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