I attempted a cherry blossom cake this weekend. I added cocoa to MMF to get a dark brown for the branches, but when trying to form the branches I couldn't get them as thin as I would like; with the consistency of the fondant it would get to a certain point and then just crumble. So I ended up with fat branches which I don't like -- can someone give me pointers on how to make them thinner?
Well, I used Satin Ice for a branch cake and had no problems. I'd suggest not using MMF.
I agree with Leah... Satin Ice all the way! Their chocolate fondant is tasty and easy to work with, and would have been perfect for this application.
Quote by @%username% on %date%
%body%