Ok, this may sound stupid so please don't laugh 
I had never heard of fondant until I came here. I made a cake and made the MMF from here. It actually turned out pretty good. My problem....
1. The fondant is not very tasty! Are we actually supposed to eat this? Or do you pull it off when you get ready to eat?
2. I tried making the clay figures out of the candy melts and corn syrup but it was awful!! The figures would not stick together and they were all melty. What was I doing wrong?
3. How do you get the fondant designs to stick to the fondant cake icing?
Thanks in advance for your help!!
Amanda
Lot's of people rave about MMF, I personally don't care for it. There are ready made fondants that work beautifully and taste pretty good. I like Fondx, but there are many other popular brands. You can use royal icing or just a little corn syrup brushed on the fondant pieces to get them to adhere to the fondant covered cake.
For figurines I like to mix fondant and gumpaste half and half, or it is also called 50/50 paste. It gives you the strength of gumpaste but doesn't crack because of the smoothness of the fondant.
Thanks Shirley! That was fast!! Is all fondant chewy? I think that was the worst part of it. I am used to soft cakes not chewy ones. I will search for the 50/50 recipe on here. Can you add the figures on a BC cake? I am sorry I have so many questions! I am a true newbie when it comes to all of this!
Amanda
Thanks conb. I will look for clear vanilla to try as well. Do people "peel" off the fondant before they eat the cake? Sometimes I feel like the cakes aren't even meant to be eaten! 
Amanda
Lot's of people rave about MMF, I personally don't care for it. There are ready made fondants that work beautifully and taste pretty good. I like Fondx, but there are many other popular brands. You can use royal icing or just a little corn syrup brushed on the fondant pieces to get them to adhere to the fondant covered cake.
For figurines I like to mix fondant and gumpaste half and half, or it is also called 50/50 paste. It gives you the strength of gumpaste but doesn't crack because of the smoothness of the fondant.
ShirleyW: Do you thin the corn syrup to brush it on the fondant or use it regular thickenss? I'd like to try it on an upcoming wedding cake AND groom's cake that looks like a snare drum. Thanks! bethola
Thanks bethola! I tried this a few months ago so I don't remember. I kind of gave up on the whole fondant idea at that time but after doing some bc transfers I decided that I would ask for some advice on the fondant. My brother's birthday is coming up and he will be 21 and I really liked the idea from the 2006 Wilton Yearbook with the 2 cakes shaped as cards that added up to 21. It calls for fondant though. I really do appreciate all of the advice.
Amanda
Yes Amanda all fondant is chewy and that is the biggest reason most people here don't care for it, we are accustomed to our fluffy buttercream. I watched a Disney wedding cake special on Food Network and after all the beautiful decorations were put on the wedding cake they showed them serving the cake later in the show and the servers peeled off huge strips of the fondant, tossed it and cut the cake for serving. I am still trying to talk clients into fondant because it is faster for me, no smoothing of buttercream, although I ice the cake lightly in buttercream before enrobing it with fondant. But also because fondant is so beautiful on a cake, very pristine, elegant. And our summers here are so hot that I panic over delivering a buttercream cake and having it sit out at the reception for a few hours. I have had a cake literally melt in July, it was 117 degrees here and more like 120 in the reception venue.
On the corn syrup, no, I don't thin it with water, it takes such a little dab on the back of a fondant piece to get it to stick, almost like glue.
And yes, you can put 50/50 figurines on a buttercream cake. But if you have to deliver it I would use thin dowels in the cake just where the figurines will sit, measure the doweling (I'd use bamboo skewers) so they will extend above the surface of the cake about 1/8" to 1/4", stick the skewers carefully into the body or legs of the figurine and then position on the cake and again, gently push the skewers into the cake top.
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