Why did my fondant tear? I am having issues with my fondant tearing and cracking. I experimented a lot but didn't get the satisfactory results? What could be going wrong?

Some possibilities I thought of:


Am I using too much buttercream? 
Am I rolling out the fondant too thin?
I read somewhere to apply piping gel before applying fondant. Could this be
the problem?


Kindly guide me through it, please.
Without more details from you...


Try kneading the fondant more to make it more pliable and soft.
Work quickly after kneading.
Roll the fondant a touch thicker.
Try using less icing sugar/cornstarch if you are using these during rolling out.
Freeze your cake for a bit to stiffen the structure to avoid edges cutting into fondant sheet.
Gently adhere the fondant on the cake, holding the side/base of the cake before smoothing the entire fondant sheet onto the cake.