I will be making a wedding cake in August in California (I live in AZ) for my sister. There will mostly likely not be AC present. I'm used to working in an AC environment. I'm not exactly sure how hot it will be and the reception will be outside. I was thinking that putting fondant over my buttercream would hold up better. My questions are this:
What are some tips on getting good corners with fondant on a square cake?
Do you need to use a different cake recipe that is a little more stiff to hold up to the weight of fondant? (I usually use cake mix)
My mom (she doesn't decorate) insists that I should be working with frozen cake. Should I? If I do will it still look the same after it defrosts, or will the cake get soggy having defrosted covered in fondant?
Last question I promise... 
I was thinking of using the MMF. I have only made one batch in the past for accents on a BC iced cake. It had a shiney look to it and I don't really like it. I would like it to look more opaque like store bought fondant. Did I not add enough PS? If I could have some suggetions on that would be great.
I truely appreciate all the help that everyone has given in the past. You are truely all an assest to us new comers. Thanks to all!!!!
Lisa
By no means am I an expert on cakes but I will try to answer your questions as best as I can.
What are some tips on getting good corners with fondant on a square cake? - When laying the fondant down on a square cake, start smoothing out the corners first before doing the sides of the cake.
Do you need to use a different cake recipe that is a little more stiff to hold up to the weight of fondant? (I usually use cake mix) - A dense cake would hold up better for fondant-covered, stacked or sculpted cake.
My mom (she doesn't decorate) insists that I should be working with frozen cake. Should I? If I do will it still look the same after it defrosts, or will the cake get soggy having defrosted covered in fondant? - A lot of CCers freeze their cake. I personally like freezing my cakes. It makes it so much easier to handle when sculpting.
After baking, let your cakes cool for 10 minutes then double wrap in saran and freeze. A day before you need to decorate, put in the fridge to thaw cake (do not take off saran). Torte, fill and ice as usual. Cover in fondant. Depending on what kind of cake/filling your using, some people would suggest not to refrigerate cakes after covering in fondant due to excessive condensation when you take it out. Personally, I refrigerate and take it out and air dry it using an electric fan. Do not the touch the cake though while it is air drying.
I was thinking of using the MMF. I have only made one batch in the past for accents on a BC iced cake. It had a shiney look to it and I don't really like it. I would like it to look more opaque like store bought fondant. Did I not add enough PS? If I could have some suggetions on that would be great. - For a wedding, may I suggest using pre-made fondant such as Satin Ice or Fondx. It's such a special occasion to be experimenting on things 
HTH
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