Pumpkin: Just add the same spices you would in order to make a pumpkin pie. I add white chocolate candy waffers to MMF to make it work more like a clay, and to aid in achiveing some of the flavors. The spices will show in the fondant but it's a good thing when your making a 3d Pumpkin. Looks more realistic with the little spots. Just tint the fondant orange and shade with lustre dust to make a realistic looking pumpkin.
Raspberry cheescake
MMF, white chocolate candy waffers, a tiny amount of lemon extract and rasberry flavoring.
I find the best method to flavoring is to melt the MMF back down with all the ingredinets and stir. After taking the mixture back out of the micorwave and stiring the MMF will turn back into it's natural state.
I have no set recipes, most flavors are made by accident or until the taste is right.
wow, imma have to try that ...i made MMF for the first time tonight an di LOVE it it is so easy to work with and now that i know i can flavor it...hehehe ill be a MMF making machine...lol
RE: "add white chocolate candy waffers to MMF to make it work more like a clay, and to aid in achiveing some of the flavors."
Could you tell me more about how you do that?? I am a newbie, so I can't picture how that would work. Also, what brand of white chocolate wafers do you use? Thanks!
Ok, this method was conjured purley out of curiosity. All it is is messing around with liquid and solid states. I figured since MMF was made from melted MM that it would melt back down just as smoothly. So I did that and afterwards it returned to its "F" state afterwards. Then hmmm...... the candy wafers do the same thing only it's harder than the MMF (yes....i know, duh). So what will happen if we mixed the two while in the liquid state, seeing as both turn back into a solid afterwards? Then that theory was tested and it worked! Only thing is that the F became harder due to the candy wafers trying to return to it's hard state; and thus we solved the problem of flimsy MMF when shaping. (And we got a nice new flavor out of it! White Chocolate)
I havent tried this method yet with the first steps in making the MMF. I do it only after the MMF is made and stiff enough to use. (I do not know how the all the ingredients will react when mix together in the beggining. )
The only thing is that I have no set recipe for my method yet. I make it up as I go along. For your first time I would suggest testing a very small amount of MMF. I takes awhile before you have the perfect batch. So here are some basic instructions using 1, single batch of MMF about the size of a softball:
1. Take a little less than half the bag of candy wafers (any flavor/brand you want), and SEMImelt them in a medium microwavable bowl. [The more wafers the harder in the end result]
2. Cut the MMF into quarters and place into the bowl with the wafers. Heat until the all the MMF begins to melt down. At this time you may flavor it. DO NOT OVERHEAT!
3. Remove from heat and stir a little. Let stand until stiff.
4. Now your MMF is firmmer than before and you have a new flavor! Well maybe.
*Note: There is no set perfect way to make this fondant. I am still working out the kinks in my method. I takes a lot of little batch test before I get the perfect one for the final cake. So dont get fustrated and quit, continue, it takes practice. For your first time I would suggest testing it with tiny ping pong ball sized batches and using just the candy waffers and no flavors. the amount of wafers effect how stiff it will be later.
Flavors:
I use the white chocolate wafers as a base for other flavors. (For chocolate fondant, chocolate candy wafers and cocoa). Adding vanilla to the basic WCMMF (white chocolate MMF) will make it taste like cream cheese. Add a tad bit of butter flavor, buttercream. I use the lorran candy flavors seeing as im using the candy wafers to begin with.
Brand Of Candy Waffers: Doesn't really matter. They all work the same. As long as they are candy wafers. White chocolate and Chocolate bricks, chips, shavings, etc dont seem to work at all (For right now at least. Candy waffers work quicker and are easier to deal with so i haven't spent as much time with regular chocolate). I use what ever brand I can get, its b/t *cough* Wilton's (walmart) and Candymold in the dark greenish and magenta colored bag (micheals/ a.c moore).
If you have any questions or need any help pm me.
Hope I was able to help!
WOW~ !~! What great instructions. Thank you SO SO much for taking the time to type that all out. I can't wait to try it (a few times, LOL!). Hopefully I will get it. It sounds like a neat technique. Be sure to post the official recipe when you get it settled on, as I am sure many others would enjoy!
Thanks for the info! Sounds like it could maybe solve some of the problems I have had with MMF in the past! Will definitely have to try this in the future!
I recently bought Satin Ice fondant, and absolutely LOVE the flavor!!! But, now you have me wondering...couldn't you knead in a few drops of flavoring, or as suggested above, a small amount of spices while you are working in your colors?
Has anyone tried this, would like to know what results others may have had?!?
MMF is marshmallow fondant...and you're not stupid. There are a lot of abbreviations on here.
As for flavoring, I added orange extract to mine and it was incredible. It went very well with the chocolate cake and chocolate buttercream that it was covering. 
Kathi
and thus we solved the problem of flimsy MMF when shaping. (And we got a nice new flavor out of it! White Chocolate)
Does this make it easier to cover a cake?
I too, wondered what it does to the consistency of the MMF? Does it make it easier to work with? I HATE MMF!!! Would rather spend the big $$$ for Satin Ice, it is easier for me to work with! With the humidity around here my MMF is hit and miss, mostly miss, and I have major problems with it cracking or tearing! What am I doing wrong?
...and before you suggest it, NO I do not put ALL of the powdered sugar the recipe calls for, LOL!
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