Hello Ladies!

I am working on a Sweet 16 cake for a classmate. I want to do a pink and brown color scheme in the Wilton double tier heart shaped pan. My thoughts are to ice it in a soft pink butter cream and accent it with chocolate. (Stripes, scrolly thingys, polka dots, etc)

I have never made mmf. Today I am making the attempt! So my question is how do I make the mmf chocolate? Do I just add cocoa to it? Melted chocolate? Or is that going to mess with the what I am assuming is an already sticky consistency of the mmf?

I want it to be dark and shiny. I don't have any access to buy premade fondant or all of the ingredients to make regular fondant, glycerin I think is one of them. I live in Italy and I am not sure what they call it here.

All advice and suggestions are welcome! I'm off to the store for now!

Thanks in advance!

Kat

Found this that may be of some help for you:

http://www.cakecentral.com/cake-decorating-ftopict-14070.html
Good luck!

That was extremely helpful...however, I am still a little unclear about when I add the chocolate. Should I add it when I am mixing the marshmallows? Or should I knead in after the 'dough' has come together?