I've read that if your bc looks good than the fondant should because it takes the shape of the bc covered cake underneath. I've watched tutorials online and read the advice here on CC, but I can't get it right. I'll work on the bc until it's smooth with sharp edges; it looks great! And then I ruin it with the MMF. The edges come out round and the sides aren't perfectly smooth/straight. This happens with different frostings.
Is it because I'm using homemade MMF? Is it that I should use ganache under the MMF?
The MMF tastes great, but I want it to make the cake look better, not worse. I use a recipe I got from CC:
7c. powdered sugar
16oz mini marshmallows
Crisco for kneading
Should the frosting be stiffer? I use frostings that spread smoothly and easily, is that why it won't keep sharp edges? I like their taste, so I don't want to just add powdered sugar. Suggestions? I cover cakes after taking the cake out of the fridge so the icing is hard.
If there's any other info that would be helpful for me to share, let me know. You can take a look at my photos to see what I'm referring to.
Thanks for any tips/advice. I'm excited to keep trying new techniques and ideas, but until I can get the basics right, my cakes won't look that great.