Hello everyone!
Today I want to share with you once again about my troubles with blue MMF 
I just don't seem to be able to do it... What surprises me most is that I never found anyone with the same problem (I have posted this issue once) . I have already tried 3 different brands of colors, and the result is always the same: it tears everywhere.
So I want to share with you what I came out with to solve this problem 
I mend it with RI sea foam You can count all the tears to see how bad it was Well, not so many, I had to ad more to give an equilibrated look.
Mermaid and fishes are made of pastillage.
Then I also added some flying fish around.
The finish looks is in my photo's page.
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1423089
Has anyone experienced the same problem dyeing blue mmf?
That was a great solution you came up with for it
Have you tried adding the color to the melted marshmallows before you add the powdered sugar?
Well, I did do the batches blue from scratch. I melted the marshmallows with the water, added the color and only then the sugar.
I don't know why, but it gets always the same way...
The same thing happens to black and red, but that I have seen a lot of people complaining. Never blue, though...
I feel your pain - I have had this same problem, and not just with blue, black and red. It happens with any dark color I attempt to make. The more color I add, the drier and more likely to tear the fondant gets. It gets worse as it rests too, so I always try to color it right before I use it. It has happened with both recipes I make (MMF and MFF), but it is usually worse with MMF. When it happens, I add glycerin and shortening until the consistency is workable, but it is definitely a problem for me as well. Lighter colors are fine, but those dark ones give me headaches and stress me out!
I feel your pain - I have had this same problem, and not just with blue, black and red. It happens with any dark color I attempt to make. The more color I add, the drier and more likely to tear the fondant gets. It gets worse as it rests too, so I always try to color it right before I use it. It has happened with both recipes I make (MMF and MFF), but it is usually worse with MMF. When it happens, I add glycerin and shortening until the consistency is workable, but it is definitely a problem for me as well. Lighter colors are fine, but those dark ones give me headaches and stress me out!
Thank you VERY much for your explanation. It really makes sense.
Greetings from Portugal
Quote by @%username% on %date%
%body%