I have posted a problem with Fondant tearing on a " Thin and very tall cake" hoping to get an insight on what went wrong. Got a few replies, all interesting... but now, after reading this I am wondering... was it the kind of fondant?
To obtain the grey color needed I mixed black with white Satin Ice fondant and used a good spread of shortening to help with the kneading.
Now that I am evaluating... I did have issues in the past when using black SI.