I've heard that MMF does not hold up well if you put it (once its on the cake) in the refrigerator overnight. I was told it starts sweating or breaking down at the reception as it warms back to room temp. Has anyone had this happen? And, can you tell me if it dyes well or are you limited to colors with it?
I've never put a cake covered with MMF in the fridge, so I can't help you there. But coloring it is real easy. Either add the color when you melt the marshmallows or knead the color into it. A couple of my photos have several colors of MMF.
I'll bump ya for the refrigeration question.
Ditto, I just put my mmf cakes on my counter, until the customer comes to get them....
Same goes with what sweetcakes said about the coloring....
I sometimes put it in the microwave for about 10=15 sec. then add the color, hepl cut down the kneeding time...
Check out the black cake in my photos. That was a MMF covered cake-I used cookies n cream filing with it so I refridgerated it over night (about 5 hrs before I had to wake up and head to work) Then refridgerated it for about another 3 at work. I didn't have any problems with it sweating-however I did not cover the cake while it was in the fridge. I don't know if this kept it from sweating or not.
Also the weather outside was about 30 degrees so it didn't really warm up either. Another thing I did was keep my MMF very thin-it was probably only about 1/16th to 3/32 thick. I don't know if this was part of my success either.
If you have time you may want to try a small cake for practice and see what happens.
Also for the coloring Add your coloring to the melted marshmellows before you add the powdered sugar-much easier to color this way and the Powdered sugar won't change the color as you add it. If you only want a small amount of a color the following is a smaller recipe i use so I can still mix in the color to the melted marshmellows.
I received this recipe from Bunnywoman on the Wilton forums
Marshmallow fondant
1 cup mini marshmallows
1 tbsp water
1 1/2- 1 3/4 cup powder sugar
Place marshmallows in a standard 1 cup measuring cup and push down and pack them in. Place in a microwave safe bowl and add the water. Put in the microwave for about 20 seconds. Just long enough for them to soften and puff up. Take out and stir with a spoon until it is combined well.
At this point it looks kind of soupy. Then add the sugar and mix and fold until all is incorporated and it is no longer sticky. I take it out of the bowl when it gets to the point where most of the sugar is incorporated and I knead it in my hands. This takes roughly about 5-7 minutes. Take a fondant roller or a regular rolling pin and roll out just as you would Wilton's fondant.
You can get this fondant almost paper thin and it also repairs well.
It's cheap, easy to work with, and tastes great too.
Hope this info helps.
Leily
I actually just made my 1st cake with MMF, a 2 layer stacked cake. Due to the size, I just put it in the garage, which because of the weather is more like a freezer. As this was just a practice cake, I didn't have to worry. I had no problems with the cake sweating. But, I also haven't given it much time to come to room temperature. By the time I've cut a piece, someone is already eating it. 
I'll have to try letting a piece sit for a while at room temp and report back. Maybe there is a difference between the seasons and the amount of humidity?
I've put cakes covered w/MMF in the fridge too. I also do not cover them in the fridge. They do sweat a tad, but I didn't notice any excessive sweating. Nothing like the FBCT's sweat after you put those on a cake. I just allow it to come to room temp the morning they are going to pick up. The mountain cake I did, I took out of the fridge and put the girls on it about an hour before they came to pick it up and it was fine. ANd according to the mom (who wanted to send a ton of business my way as a result of that cake) it tasted fine too.
Just remember, I think it depends on your location! Here in the south everything sweats and I've seen MMF turn into a little pile of goo!
FYI.....I had an MMF covered cake in the garage, which is more like a freezer due to the weather. I let it come to room temperature today and there were no problems. Of course it is also very dry here right now. So, I'm guessing, as others have mentioned, that the weather plays a part in the successfulness of refrigerating MMF.
I also have a question about MMF. I made my first batch this weekend on Saturday. I have to say that is was pretty messy to make, but I made sure that I put some cornstarch on my counter when I was kneading it. I devided it up and wrapped it in parchment paper and then saran wrap. I am going to start playing around with it tonight. My question is, do you recommend that I keep it in the refridgerator or not? and also, do I have it wrapped up OK? 
I made a cake for my daughter's bday last year that had MMF roses and dress (for a doll). I did pop it in the fridge over night to keep little hands out of it and had no problems as it warmed up to room temperature, but if anyone has had different experiences I too would love to know. Would hate to make a mistake with a wedding cake! As far as I can tell, just from my own experiences, MMF only responds badly to heat... not to cold. This makes sense as it is made up of marshmallows!
Good luck! 
Quote by @%username% on %date%
%body%