Is there a trick to coloring MMF? I always have problems with it tearing when I roll it out after coloring it to cover my cakes. I've tried over and over again and still can't get it right. It seems as if the coloring thins it out. I'm using Wilton gel colors. Should I use a different brand or maybe candy colors? Any advice would be super helpful!

do you knead the color in after you have made it or while you are making it?

If you colour the melted marshmallows while you are making it and then knead in the icing sugar you can control how firm you need it by how much icing sugar you knead in and therefore less problems

At what stage does it tear - while rolling it out or when you move it to the cake? if it's to dry that might cause tearing - add more fat. If it tears when you transfer it to the cake - use a piece of vinyl and move the whole vinyl and flip it over the cake - or roll it up on your rolling pin and roll it out over your cake.HTH

As for coloring - easiset to color before you add the PS. Otherwise color a small piece that you then blend with the larger piece of MMF

I had been kneading color in after the fondant is done because I haven't needed to make an entire batch one color. I can try this technique when I need just one color, though. Thanks!

I usually pour about 2/3 of my sugar in, then mix, then color. Because the color changes the texture so much, I'm able to adjust my sugar this way. I find that I put less sugar into NNF that requires more color. Hope that makes sense!

If you already have it mixed though...I would add more shortening until it becomes pliable again. Don't be surprised, sometimes it takes a good bit of shortening before it's workable again.

Definitely use candy colors! They will make a world of difference.