I am making a castle cake from one of Debbie Brown's books and she emphasizes using a THICK layer of fondant to support the castle towers in the cake. The whole cake is a series of fondalt covered swiss cake rolls. I would really like to try the MMF for the first time, but wonder if it will have the same support? Any advice would be appreciated. I can't stand the taste of fondant, and this cake is for a group of 5 year olds who will most definatley be eating all the sugar. 
Rebecca
I don't know, but I have just tried it this week, and the taste and cost of it is a dream come true. I was wondering about it's abitily to hold up too. I wanted to use it for a bow, but didn't know if it would harden up without crumbling. If you find out I would like to know.
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