First question I've ever posted! Never have had an issue before. I have always made and used MMF because it tastes good...not sure the problem lately, but I always use cane sugar powdered sugar and kraft marshmallows...hard to find those 16 oz bags, everything's gone to 10 oz..its seems maybe kraft has changed something in their recipe? I just can't get the texture I use to, not sure if its the heat, but its cool in my house. I bought and used Satin Ice after good reviews and it got kinda leathery looking and had fine cracks at the edges. I have a wedding coming up in August and I want the fondant flawless! What is the best brand out there? I'll order it for this wedding cake. Thanks, love this website!!

Hi,

I made a Mario cake this weekend. I was really scared because of the heat wave. It was almost 105 degrees on the day of delivery. I must say that Satin Ice worked out great. I did have the AC on at home and in the car during transporting the cake, but It did well the minues that it was in the heat.

I used Satin Ice as well...I did dye it brown because the client didnt' want a chocolate flavor. I have read that the dye can change the texture...though I have never had this problem before. Maybe the fans I had going dried it out too quickly? hmmm...thanks for your reply!

I've found that rubbing a wee bit of Crisco on the fondant keeps it from developing that allegator skin. Also if you work to much (rolling it out, gathering it up and rolling out again repeatedly) tends to stress fondant as well. When it gets this hot, I just crank up the A/C, clear my work space and my mind, put Van Morrison on my Ipod, take a deep breath and work calm. Good luck and lets hope this heat breaks real soon

Thanks for your response...I did rub in a little crisco. Do you find in the heat rolling it a bit thicker or thinner works any better either way?

I use Fondx. I love it. It colors well and I've used it on cakes that are delivered to the park in 98 degree weather without a problem.

Thanks so much for your advice...I'm going to buy some and give it a go!

I was having a few problems with my MMF this summer too and decided to give Satin Ice a try. It's has worked really good on my last few cakes and seemed to endure the heat quite well.

I use MMF so far I havent had a prob... And I live in FL where the humidity is terrible.. Are u letting it rest for 24 hrs? I hope I don't have this prob to look forward to

Two words: MASSA TICINO. The Rolls Royce of fondants. Never tears or stretches, taste great, easy to roll out thin, and is made for warm weather. The only negative I can even say is that it's hard to knead in color and it is very expensive.