The fondant and marshmallow makes it smooth
Not originally is is not, no.
If you want to make fondant at home, marshmallow fondant is much easier and simpler to make then traditional European fondant. All you need is 16 ozs of mini (mini!) marshmallows, two pounds of confectionery sugar, a sprinkle of water, and some shortening.
No. In fact, refrigeration will dry them out and make them rubbery even faster than leaving them in the cupboard.
Yes
This is WHY we call it toast. It is browned bread!! Toast goes brown because of the Maillard reaction. Quote from the Related Link: "The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring heat."
I would say with icing unless you wanted to write on it with an eatable texter. Just ask a food craft store.
Baking , Fondant, and Corn Syrup
Knead more powdered sugar into the fondant until it's not sticky, but still pliable. Add a small amount of the powdered sugar at a time, so you don't use more than necessary, or the fondant will get dry and difficult to work with.
Can the fondant sealer be used instead of whipped fondant so it won't be very sweet or does the fondant have to rolled out thinner
Fondant is relatively easy to work with but, in my experience, not delicious at all. To make a 2 layer cake, you simply bake two different sizes. Drape the fondant over the bottom layer and trim, then place the smaller layer on top and cover it with fondant. If you do not plan to add additional decorations along the seam of the two layers (I would recommend doing so), you may want to cover the top layer with the fondant prior to placing it so you can wrap a little under and avoid scoring the bottom layer while trimming the top. If you are making a very dense cake, you may want to insert wooden supports into the bottom layer to support the top.
I just use very little brown gel paste coloring. You can also add a little ivory food color to your fondant.