Help!!! When I attached the MM fondant on a pound cake coated with a very, very thin layer of royal icing, the cake was fine. But after a day, I noticed soft spots underneath the dry fondant, even though the whole surface already crusted. When a sliced the cake open, the inside fondant is melting!!! I made sure that the cake is not moist and the applied royal icing is very thin that it'll just make the cake slightly sticky. I can't attach the MMF with buttercream because I live in a very hot and humid country. Also, my kitchen has no airconditioning.
Please help!! The cake is due in 3 days!!! Thanks in advance.
Have you used royal icing under fondant before with success? I've never heard of doing that before. I'm not sure royal icing will work. Maybe someone else has experience doing it and will chime in.
In the meantime, how hot is it? If you use an all shortening (no butter) buttercream, it should be able to withstand pretty much any heat I've experienced.
I've only heard of using ganache or buttercream under fondant.