Sometimes I find that when I don't let the fondant rest, it's better to work with. I let the marshmallow fondant rest, but I immediately use the fondant with gelatin. I use a Kitchen Aid mixer with the coated dough hook and it comes out fine.
I agree with Bot on the discoloration, unless you are using a kitchen aid with the hook coated in white vinyl. As far as resting, if it's got gelatin in it, it needs to fully set up, so resting is a good thing.
I an ex art teacher turned pastry cook. My ultimate goal is to be a Pastry chef at a hotel and to run my own business. I know i'll have to eventually choose one or the other, but this is America so I'm sure I can achieve both. My immediate goal is to be a pastry cook at a hotel where I'll have plenty of room to grow professionally and to learn from others. I currently work at The Peabody Orlando. My main responsibilities there are the desserts for Capriccio, this entails a lot of shooters, bread pudding, and lavash pulling and baking. I make cakes and pastries for clients, friends and family out of my home.
I enter competitions :
Never
I consider my specialty to be:
Anything where I can apply my fine arts background.