I am a huge Carma's Masa Ticino fan and use it almost 100% of the time. But for colors, I use Fondart. It tastes the best of all the colored fondants out there, it tastes just like MMF, even the black doesn't have a chemical food color taste. BUT - I can't work with it straight. It's really hard to roll, stretches back on itself, tears, it has a weird spongy quality, and I can't get a sharp corner on it and I'm pretty good at getting my corners crazy sharp. So I add in Masa Ticino. Fondart, like most colored fondants, are so saturated with color you'd never know it has white mixed in to help with consistency. It fixes it enough for me to be able to work with it. It also stretches the product (Fondart) so I'm not having to drive an hour to the warehouse to get more.
This cake was covered in Fondart.
This cake almost never got made because I rolled black Fondart straight and tried covering one of the dummies. After the 4th time of complete failure (and I consider myself pretty darn good covering any cake with fondant), I almost completely scrapped the design. Then mixed in Masa Ticino and voila! Covered just like it's supposed to.
Anyway, although imperfect, it's pretty great especially when taste is important to you.