I had this problem using a couple of the premade fondants that I've used. I make Michele Foster's fondant and use it exclusively now and I never have any issues with it. I never did figure out why I had this problem with the others...I just found a better fondant. 
Sone brands do that, but how you work affects it to. Ie: using ps will dry it out, as will taking too long to roll it out. Also, not having too much overhang, and not taking too long to secure the top edge means it won't have anything pulling it down to stretch either.
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Sone brands do that, but how you work affects it to. Ie: using ps will dry it out, as will taking too long to roll it out. Also, not having too much overhang, and not taking too long to secure the top edge means it won't have anything pulling it down to stretch either.
xx
I can attest to working the fondant in a different manner. After securing the edges, I used to smooth my fondant downwards, by pushing it down the sides of my cake. I found this would, more often than not, pull at the top edge of my fondant and stretch, or in worse cases, rip it. What I now do instead is work and smooth my fondant upwards, making sure that the edges stay crisp and the sides of the cake adhere to my fondant so it won't 'drag' the top edge down.
I hope my explanation isnt too convoluted! If I come across a video of some sort showing exactly how this is done, I'll be sure to share. Dont give up and keep practicing 
I use as little powdered sugar and cornstarch as possible. I just add a liitle more shortening to my fondant and it seems to work fine (so far!). Just don't add too much, though, because it can affect the taste.
I had this problem using a couple of the premade fondants that I've used. I make Michele Foster's fondant and use it exclusively now and I never have any issues with it. I never did figure out why I had this problem with the others...I just found a better fondant.
I looked up this recipie and I was wondering do you have to keep it cool since it has milk in it?
I wonder about this, too, katiemarie. The original version of the Michele Foster Fondant can be made with water, which is what I do, and it still tastes great.
thanks for all the thoughts. I'll try less ps, but can i use something else to keep it from sticking to my hands and the surface I'm rolling on?
I learned from SugarShack's DVD on Flawless Fondant about the amazing blue silicone fondant pad. I bought one and I've never had a problem with rolling out my fondant, it sticking to the counter, or cracking in my fondant ever since. I LOVE it.
It's a bit pricey but it's so so so much better than any of the Wilton mats I've ever tried. I just spread some organic shortening (I'm anti-Crisco) on the mat - NO cornstarch OR ps - get the fondant soft enough to roll, roll it out with my heavy rolling pin, flip it over on top of my cake and peel off the blue pad.
ditto above..... no more cracking using that method!
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