I'm doing a wedding-style anniversary cake with white MMF. The sides were going to be very simple with just some swiss dots. I haven't started doing anything because I have one place that's just a mess. It's too mushy right now to bother with, whereas the rest of the cake has "set" and is hardening nicely. Is that one place mushy because it's too thin, or maybe to warm from me continually touching it? Should I just let it sit for 30 or so minutes to see it I can try smoothing it better once it starts to harden, or should I start concocting some kind of camouflaging plan?
Is it an air bubble?
No, it seems to be from too thin fondant and not enough bc underneath. I did some strategic piping. I'm done for the night.