OK, this morning was a learning experience. I wanted to use some "saved" MMF to cover a practice cake. I rolled it 3-4 times and it was always sticking and grainy. I finally decided it was going on the cake, come hell or high water. After much struggling it was on, now came the sweating and "sliding". I decided since it was a practice cake and the fondant wasn't usually an issue, I'd continue and make the "embroidery" flowers. Now, I'm sure lack of skill and absolutely no practice had a great deal to do with the troubles. BUT, on the next practice cake I will use FRESH MMF and royal icing for the embroidery (I used BC this time), and turn on the air conditioning! My housekeeper says it look good to her and "let's eat"! Maybe next time I'll post a photo.

I know that's hard! I tried to do a chocolate fondant cake last summer in some of the same conditions, and was mortified with the results. Yup, you really have to break out the air conditioning when you're dealing with cake. I know you'll have a better second try!