The cake recipe I make is always very moist and delicious but I think the fondant may have dried it out because it did not taste the same when we ate it the next day. It wasn't a bad batch either because I left out the scraps of cake left over and it tasted like it usually does. Could the fondant (homemade MMF) be drying out my cake? It still tasted the same but not at all as moist as it usually is.
Is this a common problem? Anyone have any suggestions?
Fondant normally seals the moisture into your cake so they actually stay moist longer than they would with just buttercream. Did you put buttercream under your fondant?
Yes, I put a pretty thick layer between the two layers of cake. A a thin layer around the outside of the cake. And then the fondant over top.
I agree with Tracycakes... the fondant should help to seal the moisture in.