I'm making a small (6") 1-tier cake for a friend (not for a party, just a "little something" for her birthday). I have enough MMF made, but was curious:
would it be better to only have MMF accents or the base also MMF? Thanks for your input...I always have crumb problems with BC (even with a crumb coat) but am scared of how fondant will turn out (you know that SOMETHING has to go wrong!)

What do you need more work/practice with? I'm sure your friend won't care if there are a few crumbs in the BC or if the fondant isn't perfect.

(For BC covered cakes, I always crumbcoat my cake and then freeze. I mask the cake straight from the freezer...I never get crumbs that way. I would let it defrost before I add MMF accents though.)