My first attempt with MMF came out a bit non smooth. I allowed it to sit for a 24hr period before kneeding it and rolling it out. But it came out a bit dimply almost like cellulite LOL. It tasted wonderful thou and was easy to work with. But I would like some tips on perfecting the consistancy of it before I make my next cake. Any help ladies with what would of made it dimplie (not air bubbles) more like craters.

I have never had that happen to me before but maybe try sifting the 10x.

Instead of sifting the whole lot of sugar, try dumping it in a large bowl and mixing it well with a whisk. You will be able to see if there are large lumps of ps.

Also, be sure to knead it well before you let it rest