I just made my first batch of Rhonda's MMF. When i was kneading it, it was still warm. I wrapped it up as instructed but was wondering if i should have let it cool. Is this what i should have done?
Also, i was wondering how soon after i've made a batch does it have to be used by? Could i let it sit for a week? or should i use it within a couple of days? Is it best to apply the fondant to a frozen cake, or should the cake be thawed out? And lastly, when i'm finished wrapping the cake with the fondant, how long is it good for?
I'm planning on making my wedding cake the weekend or just after that before my wedding and i was going to wrap the cake in saran wrap in a box and put it in the fridge. it would be there for about 5 days or so. Will the cake be good?
I've also read that if the humidity and the cake temperature are just right that it will form condensation on top of the fondant as it is coming to "room temperature". how do I stop that from happening?
i'm 24 days away from my wedding and i'm a little worried that the cake will dry out or the condensation will ruin my cake. 
Any tips???
Thanks in advance.
What you did with the wrapping is just fine. The stuff will last for weeks on the shelf. If you want sharp edges on the cake tops, frost the cake, put it in the freezer till the icing is solid and then cover them. If you want the top edges rounded, frost the cake then cover it with fondant. I've left a fondant covered cake in the fridge for a week before I got to it and it was fresh as the first day I baked it. As for the condensation, there's no helping that. I helps a tad if the humidity is not bad that day but either way, take it out of the fridge, take the plastic off and let it come to room temp. What ever you do and no matter what happens, DON'T TOUCH IT till the condensation is gone.
Yes, mmf lasts a long time, weeks in fact. (Beyond 3-4 weeks I don't know, I usually use mine up by then). The cake will be good for a few days covered in fondant, cake mix cakes last a little longer staying moist, scratch dries out a little faster.
Someone told me to keep the cake lightly wrapped (with plastic wrap not touching cake but covering cake) and the condensation will develope on the plastic wrap, not the cake. When my cakes get condensation on them it is no big deal, but like reenie said, don't touch the cake!
Oh yeah, (just read your post again) I freeze my cakes, let them thaw to room temp and then ice in bc and cover in fondant. I worry that there might be too much moisture when the cake is thawing under the fondant, but it probably doesn't matter, sounds like lots of others ice and cover while frozen.
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