.....rolled fondant, MMF, regular fondant?
I just recently covered a 2 tiered cake (6' & 8' in. rounds) with MMF, and it took several tries to get it right. Also, it's sooo difficult to prevent, or get rid of, those creases at the bottom of the cake after covering. UGH!
The only fondant I've ever worked with is MMF. Is there something better? What are your methods, tried & true fondant recipes for cake covering? Thanks for sharing!
Michelle Foster's fondant (recipe on CC) is the absolute greatest!! When I first started, I used MMF, but believe me, once you try Michelle's, you won't go back!!
Michele Fosters updated fondant recipe is The Best.It is great to work with and tastes so good.
I love MMF but there are tricks to it. It does take practise to make sure you have it the right consistancy and thickness. BUT there is a tip for getting the folds out of the bottom edges. Elevate your cake about 2 inches (I use a one size smaller cake pan) and let your fondant drop past your cake on the cake board. Then just smooth the cake down past the cakeboard and trim! It's made this process SOOOO much easier for me!