For some reason lately, my MMF has been melting before I get it to the destination when I am transporting it to be delivered. Can anyone give me any ideas on what I may be doing wrong or what I can do to stop this? I use the recipe from here... when I roll it out, I lightly coat my pad with crisco because it sticks if I roll it out on powdered sugar... plus the sugar takes from the vibrant colors I make with it. Help?
Do you cover it? I'm a newbie too but I'm pretty sure if you place a fondant covered cake in an airtight container it can start to melt. It needs to breathe
by melting, do you mean dissolving because of contact with moisture? or do you mean it's getting too hot to maintain form?
No it's not covered air tight.. I have it in a regular cake box until I get it to it's destination...
It's metling down, and ripping, like it's sliding off of the cake...
It sounds like your MMF may be too soft and possibly too thin...?
I used shortening to roll MMF a couple of times but I stopped when I realized it was making cakes shiny. I still use shortening when kneading the MMF or to soften but I always use powedered sugar to roll it out. I use a pampered chef flour/sugar shaker and sprinkle the sugar lightly on my bar, then fairly heavily onto the bottom of my MMF. When I put it on my MMF directly, it seems to help it from sticking to the counter as much. I also keep flipping the MMF and rubbing the sugar evenly on the bottom. It gets a lot harder to do this as it gets wider but it's well worth it. When it's big, I flip half over onto my left arm, sprinkle sugar, then do the same with the other half. I've had to knead back together many times because of sticking.
As for the vibrant colors, yes powdered sugar will give the cakes a more matte finish but you can usually dust a lot of the sugar off with a pastry brush or even gently with a viva paper towel.