This is probably going to be a stupid question, but I'm just going to start using mmf fondant to cover cakes. I have used it to make accent pieces (leaves etc) and they air dry and get harder to keep their shape. What do you do so that the fondant on the cake does not get this hard? And is it right that you cover the cake first in BC and then put the fondant on top of that?
I've been scared of fondant, but I think I'm ready to take my cake decorating to the next level.
Thanks,
Kelly
Kelly, you could do 1 of 2 things. You could just use a simple syrup to put on your cake then your fondant, (if you want to eat the fondant). Or you could crumb coat it, then ice w/ regular BC then before icing crusts put your fondant on (that way if you don't like the fondant, you can peel it off and still have some icing to go with the cake.) HTH some... 
You need to crumb coat the cake to be sure you have a smooth surface under the fondant. The icing will also help the fondant cling to the cake.
If you use a crusting icing and it has already crusted when you apply the fondant you can very lightly mist the surface of the crusted icing. Or if you knead the fondant until it is slightly warmed in your hands, it will help the fondant stick.
The fondant, once it is on the cake, will not harden the same what a plain decorative piece will. The moisture under the fondant will help keep the fondant relatively soft.
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