I made my cake with only the egg whites this time and it was MUCH more soft and easily fell apart... Is it bc of the eggs?
also I leveled it as usual but its totally lopsided after I got the MMF on...
I have never covered a cake in MMF is there a trick I missed???
HELP
I'm doing this cake as a practice for a wedding and I'm getting a bit stressed over it

Was it box mix or scratch?

Not really sure but I'm guessing it was due to the weight from the fondant on your soft cake.

Maybe someone else can help

yes, make sure your cake is strong enough- mine are soft inside, but still retain their shape pretty well, then make sure your mmf is thin enough and level in thickness b4 u put it on. You don't want too thick of a layer and don't smoosh it around too much when putting it on so it won't break your cake. You did ice it first, right?

I made a cake this weekend with just egg whites. It turned out fine. Did you cook it long enough. And I agree with "sugarnut" You have to make sure the MMF is rolled evenly. I roll mine to about 1/8- 1/4" Depending on what I'm doing. I also put a generous layer of BC under it. HTH

I did ice it with BC before hand and it was pretty thin when I rolled it out... I'm wondering if it was cooked long enough, i should have known something was up when I was icing it with the BC and it was falling apart on me big time, that doesn't happen too often