I have only ever made fondant twice, so I am really new to all of this I had a lot of fun making the cakes though, and commited myself to making a dessert cake for a Christmas party. And I want to use fondant.
So for you expert fondant makers out there, how do you get the fondant so white? Whenever I have made it (marshmallow kind), it's turned out kind of an 'off-white' color. And I want it to be snow white. Any tips or tricks?
Also, the last time that I made it, the fondant had little tiny powdered sugar balls in it that I could not roll out (so it did not turn out smooth like the first time that I made it... but I can't remember what I did differently!) How do I avoid this? Should I have spent more time kneading it?
I've only made fondant a hand full of times. I used the marshmallow fondant as well and doesn't seem to have an off white color. If you add vanilla, make sure it's clear vanilla.
You could also add the white food coloring just to make it brighter. As far as the powdered sugar balls left in the fondant, I haven't had that happen. I do let the fondant sit overnight, so that may help. Just make sure to wrap it in greased saran wrap and let it sit. I let darker colors sit longer.
If you make MMF, you have to be sure not to overheat your marshmallows. You will get air bubbles and a darker color. You have to melt them in the stirring. But homemade is usually off a bit from pure white. You can add a whitener - i have in the past. You can also sift your powdered sugar to avoid the lumps.