The last two cakes I covered in Satin Ice had elephant skin and cracking at the bottom.  I don't consider myself slow when it comes to working the fondant once it's on the cake, but sure enough, when I got to smoothing the final parts of the "skirts" on my round cakes, they were cracking.

I used FondX once and liked it because it seemed immensely more workable, but it is not readily available here and I'd have to pay for shipping.

Should I add shortening to Satin Ice?  I am considering trying my hand at making MMF after watching Jessica Harris' course on Craftsy and seeing that her fondant is MUCH more workable.

Thoughts?

I use Camen Massa Ticino. I had a red cake to do recently so I bought some red SI. It was very hard to work with for me. I ended up doing it with the Carmen Massa and airbrushing it red. A lot of people love Michelle Fosters Fondant. I have never tried it but it could be worth a try.

I use satin ice and have had the same problem, too. I find that if it's old, it tends to do this! A little trick is spray the fondant with a LITTLE bit of water and knee it. Since I started doing this I haven't had elephant skin:)

Good luck

Im a satin ice user...they key is to not add cornstarch or powdered sugar....only roll out with vegetable shortening and I haven't had a problem. If you like the fondant to stay workable and you like using cornstarch or PS you may like the new wilton preferred fondant, its very workable and affordable. 

AI never use cornstarch or powdered sugar. I will try adding a little crisco next time though.