My satin ice fondant is just tearing off my cake the second it touches it. Any advice? It has these little pitted holes in it when i roll it out and those are causing it to break. What do I do?
Thanks in Advance!

did you knead it a bunch with shortening after taking it out of the package? I know that helps mine...plus, i always add about 1/4 of whatever i need of wilton fondant to make it a little more elastic instead of soft.

plus, it looks as if you have rolled the fondant quite thin. fondant should be rolled about1/8 to 1/4 inch thick.

I'm no where near a fondant expert, but it almost looks to me like it's separating.