You can get this fondant almost paper thin and it also repairs well. It's cheap, easy to work with, and tastes great too.

MM FONDANT 1 cup mini marshmallows 1 tbsp water 1 1/2- 1 3/4 cup powder sugar JELLO MM FONDANT 1 bag of mini marshmallows 10.5 oz. 3 tbs of hot water 3 cups of pwd sugar 1/2 pack of jello (any flavor) 1-2 cups of pwd sugar for kneading purposes. Instructions step 1. Grease large glass bowl and spatula. step 2. add marshmallows and water to greased bowl, stir and sure all lumps are gone. Now pour in jello and stir -mixture will be slightly grainy at this time. step 4. Add sugar until mixture gets tacky step 5. Sprinke pwd sugar on a flat surface or silpat, turn out marshmallow fondant onto surface add more pwd sugar and knead, and add sugar until it resembles a dough that is firm to the touch but no stiff Step 6. The Jello-MMF ball will be very warm, immediately wrap in saran wrap. and let it rest overnight. I have determined that THIS STEP REMOVES ALL GRAININESS. The heat and moisture at this stage allows the sugar in the jello to melt completely. Step 7. The following day. The jello-mmf will be very hard. While still wrapped, place the fondant in the microwave, heat for 15-30 seconds, flip over fondant and heat another 15-30 seconds. remove saran wrap, knead once or twice and it is ready to cover you cakes. CIOCCOLATO PLASTICO 50gr di cioccolato- 15 gr di miele ( un cucchiaio)- 1 cucchiaio di acqua calda- 25 gr zucchero a velo sciolgo il cioccolato a bagnomaria. Dopo 5” aggiungo il miele e l’acqua. Lo sbatto per un po’, lo impasto velocemente nello zucchero e lo lascio riposare per una notte. Si può anche mescolare al fondant per renderlo piu buono La versione al cioccolato scuro richiede 2 cucchiai di miele - il resto è uguale. Si conserva in pellicola dentro un sacchetto freezer inserito in un contenitore ermetico per uno / due mesi. ROLLED BUTTERCREAM 1 sticks (1/2 cup), soft butter 1 TBS. cornsyrup + 1 1/2 teaspoons 1/2 tsp vanilla extract 1/8 tsp lemon extract 1/2 tsp. white gel color 1 lbs. powdered sugar Beat all ingredients together in a KitchenAid type mixer with a paddle attachment until it comes away clean from the sides of the bowl. It should feel like soft play dough. Turn out and wrap with plastic wrap. Let rest or use right away. Store unused dough wrapped in the fridge(up to 3weeks). Freeze for 3 months. It warms immediately in your hands as you work with it.

STORAGE : TBD
Painting : generally speaking, color dust with alcohol, maybe I can highlight with food pens - check tutorials