Baking Advice - Norfolk,VA

I use Marshmallow fondant. I hate the taste of original fondant and have not met anyone that does.
1 pound of marshmallows (you can get small or giant)
4 tablespoons water
Crisco
2 pound bag powdered sugar (sifted, otherwise you get little balls of sugar in your mixture)

Grease your table or other flat surface with crisco. Pour all of the powdered sugar in a pile on the surface.

Use crisco and grease a microwave safe bowl. put the marshmallows in the bowl along with the water. Microwave on high for 1 minute, stir and if the marshmallows are still puffy and not all melted, microwave in 15 second intervals until it is all melted. (you add your flavoring if you are using any, at this time)

Grease your hands generously.
Pour the marshmallow on top of the powdered sugar and start kneading like you would bread dough. Regrease your surfaces when it starts sticking again. If the mix is tearing easily, it's too dry so add water (about 1/2 tsp at a time and knead each one in one at a time until you get it right. You should be able to stretch it without tearing it.
It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.

Prepare the fondant icing for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.

MM Fondant icing will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make two (2) batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant icing can be prepared well in advance.

The first time I used fondant, I made it myself and the cake tasted great but looked horrible. The second time, I used premade fondant from Michaels and cake tatoos. Super easy and the cake looked great!! In all honesty, I usually make a buttercream frosting and just put the frosting on with little to no decoration. It tastes great and looks simple but nice. good luck.

http://www.wilton.com/blog/index.php/fondant-tips-tricks/

I usually go for elegant but rustic. I want my cakes to look homemade so I can take the credit. For instance - dusting chcoclate cake with powdered sugar and serving with fresh strawberries. Lets the choclate really sing.

I'm not big into fondant because it doesn't really taste like anything. But when I have used it I use the pre made stuff from Michaels. It almost sounds like theres not enough moisture in ther mix if its falling apart OR your over working it?
Good Luck

The only tip that I have is for frosting a cake - I usaully frost mine and honestly don't know what fondant is ;) I put my cakes in the freezer for a bit to harden up a little, then when I frost them, the little bits of cake don't break up and get in the frosting. It makes for a much more finished look.