So I'd really like to make White Chocolate MMF for my husband's birthday cake (planning a vanilla cake, with Rasberry filling).

I bought a bag White Chocolate Chips, and would like to know how much I should use to give it good flavor without disrupting the texture. If I add the chips, should I add Corn Syrup?

I wanted to do white chocolate so I could still decorate it with colored icing (regular choclate is yummy, but you loose some color options, IMHO).

I live in the North Carolina, and humidity is an issue around here. I know humidity can affect storage for MMF. What is the earliest I could make the MMF? His birthday is Aug 12th.

Hi Mommakeri. I've made wh choc MMF by mixing standard MMF (Rhonda's recipe from this site) & wh chocolate plastic/clay. 2;1 is a good ratio - you just knead them together & use as normal. Good luck!