Yesterday I made a batch of blue MMF (marshmallow fondant).
I must say it turned out to be awful!!!
I have read posts here about red or black dyeing problems, but never blue.
Has anyone experienced this?
The MMF would break easily, and when covered the cake, it was all irregular.
I used pearl dust to "cover" this problem...
The cake is in my photos page ( http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1334640 ).
It was a request from my daughters. We always decorate together, it's a hobby we use as a family moment. 
When you say irregular, what do you mean? /
Well, the fondant didn't look smooth on the surface, and teared easily. Pearl dust shine and ornaments did the trick.
Under he octopus there is a big tear, for instance.
Have you ever made blue mmf from scratch?
I've made navy blue MMF several times for Maple Leaf jersey cakes and never had too much of a problem. It does seem a little softer maybe than my regular white fondant, but since I generally use it for accents, I just roll it a little thicker and let the cutouts sit a couple minutes to harden up a bit before attaching to the cake. I also add my colouring to the melted marshmallows rather than kneading it in after its made. HTH.
Anamado, your cake is adorable by the way!! Great work!
I've made navy blue MMF several times for Maple Leaf jersey cakes and never had too much of a problem. It does seem a little softer maybe than my regular white fondant, but since I generally use it for accents, I just roll it a little thicker and let the cutouts sit a couple minutes to harden up a bit before attaching to the cake. I also add my colouring to the melted marshmallows rather than kneading it in after its made. HTH.
Anamado, your cake is adorable by the way!! Great work!
My fondant was made blue from scratch. But that's exactly as you said, it's like softer. Maybe rolled in a big size to cover a cake its consistency is not good...
Thanks on your comment!!!
anamodo,
next time, try kneading in some shortening, even a little glycerine. The shortening will help moisten it and the glycerine will give it some stretch (or you could just use Michele Foster's fondant and not worry!)...
I still think you're cake turned out great, heck, knowing how to camoflage is what makes us all cake-decorators, right?
anamodo,
next time, try kneading in some shortening, even a little glycerine. (...)
Thanks on the tips!
The problem is that here in Portugal we don't have many ingredients.
We don't have shortening and glicerin is difficult to find.
Different countries have different things!
Can you believe we don't have corn syrup? I have never seen maple syrup either. I wonder how it tastes 
Cakes are decorated quite differently here too.
I have been learning everything here. I find cake decorating so exiting!
I use mmf because it was the recipe I found that actually I could find all the ingredients here: sugar and marshmallows
Quote by @%username% on %date%
%body%