I just iced a cake with a very soft cream cheese icing. In hindsight, I probably should have used a crusting recipe or at the very least thickened it up some.
Anyway, I want to cover it in MMF. Is that going to be a problem due to how "wet" the icing is? I don't want the MMF to slide off.
Anyone?
I have to put the MMF on now. Can I leave the soft icing or do I have to scrape it off and make new icing for underneath?
I need this cake in 3 hours.
Personally, I wouldn't use the soft icing unless you use just a very thin coating, probably more like a crumb coat. I don't have very good results even with crusting icing if there's too much icing under my fondant. MMF tends to be heavy as well....just my opinion.
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