http://cakecentral.com//gallery/1231992
I love it , but I cant figuere it out. I know you can use rice paper too but what make it crack the fondant or the rice paper.
It looks like piped royal icing to me
That's what I think, too. The "grout" looks raised above the peach surface.
If I were doing it, I'd take a gum paste veining tool and deeply scribe the lines into the fondant and then use a #2 round tip to pipe in the icing, smoothing it with my finger as I went along so that it would sit in the "grout" lines.
Just a thought.
Rae
I believe it is done with fondant I don't speak Spanish so relied on google translate but it seems you roll the icing allow to air dry for a bit and then use your rolling pin to crack and stretch it.
These are the instructions to get a crackle effect from which she was going to cut out a chapel so I think it's pastillage she's using. See if it makes more sense than my attempt at translating.
Capilla
1- Estirar pastillaje blanco de 4mm de espesor, dejar orear la superficie unos minutos y luego pasar el palote en varios sentidos para lograr que la pasta se quiebre y forme un craquelado a la vez que se afina un poco más.
Yours aye
Puss
Guess it's a good way to work "with" elephant skin, rather than try to stop it 
Rae
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