Covering a cake with fondant, advice on techniques?

What is the "best" fondant used professionally? We use "Satin Ice" and still experience some slight cracking and stretch marks near the top edges of our cakes. We are looking for a completely smooth finish. Any professional advice would be greatly appreciated!

I have only ever used store bought fondant once and I HATED IT. I make my own. I make marshmallow fondant. Everyone actually eats marshmallow fondant because it tastes and smells so good. Its more work but also more satisfaction. You should try to use marshmallow fondant instead. Also, overhandling will make it dry out. When ever its out but not being used cover it with damp paper towels. Don't let the towels touch the fondant though.

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