Can you over knead it? Can I fix this batch? I use Jenn D's white choc fondant recipe, same batch that covered fine this morning but I added color to make it gray. It is soooooo stinkin soft now, just rips to pieces. If I roll it out and let it set before trying to pick it up, it wrinkles (like elephant skin but not even on the cake yet) up before I even lift it. I'm so mad at it right now. Can I fix this batch? Help please, before I chuck it out the window.

I'm not sure if I am understanding you properly - are you saying that you are rolling out the fondant and then letting it 'set' before trying to pick it up?

If so - then THAT in itself is the reason you would be getting 'elephant skin' - it when the surface of your fondant is starting to crust over/dry out.

If it is too soft add some extra icing sugar.

Did you use liquid colour?   only aks because you may have added TOO much liquid which will make it soft as well

Fondant should be rolled out and as quickly as possible put on your cake.  The longer you leave it the more chance you will have of experiencing the difficulties you are

It is so soft that if I try to roll it over my rolling pin to lift it right after I roll it out, it rips-- just by being rolled over the pin-- before I even lift it. So I tried rolling it out and letting it sit for a couple minutes (like I used to do when working with mmf) to let it stiffen slightly to be able to roll it over my rolling pin to cover the cake. I used wilton black gel and a drop of americolor red to make the gray. I added more powdered sugar, but it is still really soft. I have never had this happen with this recipe and just don't even know what to do with it now!

I've never used MMF so can't help you with that - it seems like somethng is out of whack with the consistency.  

You can add icing sugar to get it to firm up enough - still too soft, add more!

I'm not sure what you started with - so can't really offer too much help - other than to advise what I would do if it were MY recipe.

You have to be careful with fondant that has 'crusted' or developed 'elephant skin' - if it isn't kneaded really well to remove those crusty bits they will emerge in you freshly rolled fondant - normally right where you don't want them !!
 

The fondant I'm having problems with is Pettinice pre-made fondant mixed with modeling chocolate. I know Pettinice is soft to begin with, but I've never had so many problems with it before. It's hot and humid here, I've already added more ps and cornstarch, it's more firm but still not great. I think I might wrap it up and let it sit overnight. Any suggestions on what to try if it still won't cooperate tomorrow? I don't really want to add tylose or gumpaste, but I'm about at that point.

I have used Pettinice before but have never added cornflour to it - I would think that would make it more susceptible to drying out.

Have you considered that the addition of the modelling chocolate may have contributed - hot, humid weather will cause it to soften which would only add to your woes.

What about trying it in the fridge for a bit to see if the cooler temp firms it up ??  
 

AI have her DVD & there are some threads on here for pearl clay Q&A. I haven't made any yet, but maybe the heat from kneading has softened it too much. I'd wrap it up and let it sit out, search for Jeniffer D/Pearl Clay you might find the answer there. I've pm'd her here on CC and she got back to me the following day! So I'd go ahead and message her too. Hopefully it will be fine in the morning so it's not a waste! Let us know what happens if y don't mind. I'm going to make mine tomorrow.

AIf it were me, I would let it sit and cool for a while. Knead it to get the skin softened and mixed back in, and then flatten it, so it cools faster, and wrap it good so it doesn't dry. Good luck!

AOh, I should say my husband always over kneads my fondant. He gives it to me and it its stretchy like freshly chewed bubble gum on the bottom of your shoe in July. I always flatten and let it sit. Small batches, as few as 20 minutes, large batches, as much as several hours, or over night. you could always break it into several small lumps to cool faster, if you are in a hurry.

That's exactly what it felt like Anna! 

I put it in the fridge for about 15 minutes and then left it out on the counter last night. I woke up this morning with a better attitude and rested arms. It rolled out and covered fine this morning..so..that's that!

So glad today started out better -- now to clean the house before the in-laws get here. 

AAwesome! So glad it worked out! And I can't wait to see the cake, and hear your opinion on it, since you had such mixed feelings on it. ;-)

It's already been a pain in the rear, it's one that I'm not sure about the design anyway, so I hope it turns out. Right now I just want it gone so I don't have to look at it again!!

It's done. I don't totally hate it, but it's been such a pain that I can't bring myself to like it either. AND my fondant on my top tier has wrinkles. I'll post pics tomorrow, I don't even want to look at it right now. *sigh* 

Final product. I like it better now that's it's gone and I can't pick it apart Anna! 

AI like it! Very subtle! I think larger dots would've been really cute, too! I have a cake next month that is going to be solid grey with post it note yellow rose and petals. Literally have a post it note she sent me for the color :-) it is a lighter grey, though, but grey is a color that seems to get darker looking, the more of it there is. I am afraid!

The cake turned out great !

Anna - not sure if I am telling you something you already know ... but here goes anyway :)

I heard a tip a while ago about colouring grey - I seemed to be having trouble getting the nice soft grey.

Was told to start with a blue fondant first and then add your black to get the grey.

Worked so much better and the colour remained 'true' - where my previous ones (where I was just adding black to white) seemed to change colour in a short amount of time .... to like a pinkish tinge