I attempted a cherry blossom cake this weekend. I added cocoa to MMF to get a dark brown for the branches, but when trying to form the branches I couldn't get them as thin as I would like; with the consistency of the fondant it would get to a certain point and then just crumble. So I ended up with fat branches which I don't like -- can someone give me pointers on how to make them thinner?
Well, I used Satin Ice for a branch cake and had no problems. I'd suggest not using MMF.
I agree with Leah... Satin Ice all the way! Their chocolate fondant is tasty and easy to work with, and would have been perfect for this application.
Thanks Ladies! I'll definitely try the Satin Ice next time!! I appreciate the help1!