I used to have trouble with satin ice drying out and causing elephant skin on my cakes until I started using a mat. I roll all my fondant out on a fat daddios 24×36 mat. It works wonders and cracking and wripping are no longer! No need for any cornstarch or icing/powdered sugar. I also use Bakels which I think is amazing white fondant.
Maria @ http://www.facebook.com/rooneygirlbakeshop or http://www.rooneygirlbakeshop.com
