I have a large wedding cake to make this weekend and the bride wants it covered in fondant but doesnt really like the taste (not a suprise). I told her I would make a marshmellow fondant so it would taste better.

I've used MMF before for cakes that are colored but not a white cake. I've never used MFF, which is the one that I'm hoping to use but read that it isnt white either, that you should add white color to it.

The cake I'm doing is white with blk scroll work. 6, 8, 12, and 14 inch round. How many recipes of MFF will it take to cover this cake and 2nd question, will adding white color really get this to the bright white that I need it to be and 3rd, since I've never used MFF, will there be any suprises or is it pretty dependable for a first time user?

The color is what concerns me the most. If I cant get it white, I may go ahead with a commercial fondant (yuck).

Thank you for any advice and sorry so long.

As long as there's nothing bright white next to it, the fondant will look white, especially contrasting with the black scrollwork. I use MMF and the longer it is kneaded, the whiter it gets. I've never tried MFF but personally I wouldn't want to be trying something totally new on a wedding cake, unless I had time to practice first.

This is just MMF, nothing added to make it whiter. The top tier was painted with pearl paint but if you look at the bottom tier next to the black silhouette, you can see that black really makes the MMF look white.

If I cant get it white, I may go ahead with a commercial fondant (yuck).

Satin Ice taste pretty good!

I use MMF on all of my cakes and they are always white. Here is the last one I did, you can see it is snow white!

Yeh, it's not going to be like, tan or anything. Just not stark white, and like Texas_Rose said, as long as it isn't sitting next to anything bright white, you won't know.

The trouble I've had with MMF in the past is that it sticks to my counter top reguardless of how much PS I use on the counter top. Someone suggested I use shortening to roll in out on instead of PS. Will this work better?

Try cornstarch.

Also, go to the fabric store and buy a thick piece of clear vinyl to roll your fondant on. It's cheap and nothing sticks to vinyl.

You can use Crisco but the surface of the fondant doesn't come out as pretty as it does with cornstarch on vinyl.

I've used cornstarch to roll it out with, but you can end up with dust spots....depends on how much you use :O) if it has a very thin coating of crisco on it as it sits over night I find that the consistency is better!
Good luck!!

Are you guys saying, after rolling the fondant out you flip your fondant over and use the back side up on the cake or did I misunderstand? if so, What is the reason for this?

I roll the fondant on a lightly greased vinyl mat - turning the fondant over once while rolling. (you can lift the mat if you are unsure if it is rolling nicely to see how exactly it looks under there!) I then lift the entire mat and flip it over on to the cake - then peel the mat off. Perfectly smooth fondant each and every time.