I use satin ice fondant....( by the way how long does this keep for if you keep it sealed well?) I roll out the fondant and then when I go to cover the cake it cracks in areas. It is hard to keep smooth. Do you use corn starch underneath when rolling it out?
I've mostly used homemade marshmallow fondant, which tends to be more soft and moist than commercial brands, but it sounds like you probably should knead in a small amount of shortening and/or glycerine to soften and moisten it a bit.
I do not use cornstarch or sugar when rolling out fondant, but use a silicone mat prepped with Crisco. Apply a small amount of shortening and spread it all over the mat, then remove most of it with a paper towel. When applying the fondant, I pick up the whole mat, position the fondant over the cake and gently release it from the mat.
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Yah what she ^^^said. Except I have use d both a very light coating of shortening & a mix of cornstarch w/powder sugar at different times - not together. I did use Satin Ine but it’s been a long time & I don’t really remember any problems,especially not “elephant skin” . Do try kneading in some shortening, not much, just enough to soften it some &/or a tiny bite of water — like just wet your fingers