I have 3 problems with fondant

1. It always cracks
2. When I try to cover a big shape, I always end up with so much extra that I have pleats that I dont know how to get rid of
3. I use powedered sugar to keep it from sticking when I roll it, but then it always looks dusty, or at least dull

Any ideas!?!?

Thanks!

Don't feel left out, these are the usual problems with fondant. For the crack you might want to use a little more crisco instead of the powdered sugar, you might want to try a powdered gum but you have to add it during the preping of the fondant: like gum arabica or wilton gumtex (I add a teaspoon to my fondant) or xantham gum powder any edible gum powder will help. Ieven added a cup of melted marshmellows and that helped.
for the folds try elevating your cake by placing it on a platform. What you want is to have the fondant where it drapes over the sides of the swirling plate. You want space in between the cake and the swirling plate.

I have never used any powdered substance to roll out the fondant. I use just a tiny bit of crisco, (on the mat and on the rolling pin) and it works like a dream. If you work some of it into the MMF it makes it more elastic also. Getting the height on the cake you are working on helps a lot - make sure you have it on something sturdy though!

I have much better luck with the Crisco method too. I used to use cornstarch as taught to me by one of my Wilton instructors, but the dusty look was not so appealing. The Crisco will keep your fondant from cracking and make it look much nicer when done. Very smooth, clean look that has a nice appearance.

Wilton teaches the shortening method and the cornstarch method. I have never gotten a good reson for why they have both in their lessons but I use the following rule...I use shortening if I am covering a cake (or cookie, whatever) and I use a cornstarch/powder sugar (50/50) if I will be putting fondant to fondant such, as roses. I find that sometimes I need a little more stiffness for my petals especially if I am using a colored fondant. Gumtex does help also. Elevating your cake will help. Be sure to measure what size you need and try to be close to that. Dusty pieces can sometimes be brushed off with a soft bristle brush. I have also used scant amounts of shortening to wipe off a large piece such as a drape that someone used powder sugar to roll out. It worked but you don't want to use too much.

Ahh! Thank you all!

So now here is another dum-dum question...when I use shortening, I assume that the side that touches the shortening will be a bit shiny--does that go directly on the cake, or is that side facing out?

The shiny side goes on the cake surface. If you get some on the outer side, use a "duster" with a light touch over it. I make my "duster" using a diaper liner or a handi wipe (disposable wash cloth) that has tiny wholes. I use a mix of 50/50 cornstarch and powder sugar and put some in the center of a square and then tie it up with a rubber band and it dusts!