Sorry, I put this in the wrong category....
Okay, so I have a cake I want to make for christmas. A simple round cake. However, I'll be making FONDANT PENGUINS (5 of them)(http://www.marzipanworld.com/acatalog/Marzipan_World_Marzipan_Penguins_588.html) to go on top, AND COVERING THE CAKE IN MMF!!!! So, the more I think about this cake, the more worried I feel. I've seen the work here on CC, and honestly, as most will agree it's terrific. I've gotten alot of exposure here, More than I would have gotten from any book. Which is why I need some advice. Here're a couple of things playing on my mind.
1)I live in a tropical country, where it's humid ALL the time (especially now since it's the rainy season). What are the problems I should expect with the fondant, and how do I prevent them?
2)Do the fondant figures have to dry first, or can I put them on the cake at once?
3) The cake will be chocolate with mint buttercream and ganache filling. How do I make a dam for the filling? And since everyone tells me to freeze the cake before filling it, should I let it thaw completely before crumb coating and putting on fondant? Or can I do it straight away?
4) Is it okay to use crusting buttercream for fondant?
5) Should I support the figures with a toothpick? Or will they be fine as they are?
6) Is it really a sin to put a 'fondanted' cake in the fridge? Especially with my climate?
7) If they do have to dry(the figures), how long do you think it will take?
Cool I'm going to practice the figures using plasticine. Should I expect the same results and workability with MMF?
9) After I finish the cake, if I do it before the date it's needed, taking into consideration the climate and ingrediants in the cake and the fact I can't refridgerate it, can I keep it out?
10) Can I attach my royal icing snowflakes to the sides using buttercream?
Well, that's all I can think of right now... I feel like I'm forgetting something so expect alot more questions. Bear in mind this is my first MMF cake and I'm really nervous, so do excuse all the uncertainties. Thanks for your time. 
Let's see:
1. You can add gumtex to your mmf.
http://www.cakecentral.com/cake-decorating-ftopict-54550-fondant.html+gumpaste
2. I would let the penguins dry before placing
them on the cake.
3. How to stack/torte/fill (including frosting dam):
http://www.wilton.com/cake/cakeprep/stacking.cfm
(I use thick frosting for my dam, it's not going anywhere.)
Crumb coat the partially frozen cake layers. (If you're going to torte, torte then partially freeze.)
I'd do another thin coating of b/c so the fondant will have a smooth surface to adhere to.
4. If you're asking if you can use crusting b/c under the fondant, the answer is yes.
If you're asking if you can use crusting b/c instead of fondant, the answer is yes.
To get the fondant look:
http://www.cakecentral.com/article10-How-To-Create-Faux-Fondant-The-Paper-Towel-Method----Viva.html
http://www.cakecentral.com/cake-decorating-ftopict-47753-melvira.html+clarification
5. I think anchoring the penguins with toothpicks is fine.
6. Not a sin:
http://www.cakecentral.com/cake-decorating-ftopict-55123-refrigerate.html+fondant
7. See #1
8. I don't know, I wouldn't think so - the ingredients are different.
9. See #6
10. Yes, just small dabs should do it.
HTH
P.S. If anyone else has more definitive answers, PLEASE chime in 
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