Hello! I am desperate for some help. My fondant covered cakes don't last 24 hours. The MMF fondant seems too heavy and/ or the BC underneath is too thin. The cake wilts and loses shape after a couple of hours. What do I do? I am using a dense cake. I do build a dam to hold in the filling in. The cake is practically frozen when I frost it. Could it be condensation ? or is the MMF melting? Please help!
What buttercream recipe do you use underneath MMF?
3
replies
sugarshack
Posted 4 Jul 2008 , 11:55pm
post #4 of 4
yes, I think the frozen cake may be causing too much condensation and causing it to wilt.
I level fill, let settle
crumbcoat and then cover
use firm cake
use VERY firm dam
dont roll fondnat out thicker than 1/4 inch.
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