I have an order for a 4-tiered square wedding cake done in fondant (I recommended Marshmallow for the taste) and they want scrollwork done on the front of the cake from top to bottom. I am pretty new at cake decoration especially using fondant and I want to know if marshmallow fondant will hold up and not bleed if I do buttercream scrollwork on the front.

I have so many questions and concerns about this. I live in Louisiana. The current temp is 100 and it is so humid you suffocate. I just don't know enough about fondant and its reliability. Can you do buttercream designs on the cake and have it hold up?

I have a second option of doing some fondant or gumpaste cutouts and adhering them to the cake. I am leaning towards this process b/c it allows me freedom from scrollwork.

Please, anyone give me some advice!

I used to use MMF exclusively because I liked the taste, however in the summer I buy SatinIce fondant because it seems to hold up better in the humidity.

MMF is fine, but it's very "stretchy" to work with so if you're not used to that you may have problems covering the larger square tiers.

Also in my experience with it, it doesn't do well in the refrigerator. It seems to "sweat" and get "glossy" looking when you take it out of the fridge.

I think if it were me, I'd use SatinIce fondant or some other brand that you can get (not Wilton)

As far as the scrollwork on top of the MMF, it'll be ok as long as the MMF doesn't "sweat" and in LA humidity that is probably going to be an issue for you.

But, in the cooler months I have used MMF with BC scrollwork without any problems.

I just don't like the pliability of Satin Ice. Everyone else raves about it, but I must be missing something. Every time I use the stuff I end up with tears and cracks like crazy. If there are things you can add to help, I am all for listening!

What do you think of the possibility of covering and decorating the day before the wedding and just leaving out of the fridge. Are there any problems with that idea? I would think the MM fondant would protect the cake from drying out.

I use only use MMF and haven't had issues. Also, I'd suggest using royal for the scroll work instead of BC. HTH.

Karen

I only use mmf unless I need a color like red or black then I use duff.... I've never had a problem with it..and ive been taught to leave Fondant out and never put it in the fridge. Even if it had a fruit filling or what not...the Fondant works as a shield it won't go bad. And all my cakes have been made the day before the party and they were good as new!

Wow, let me now say how much I love cake central! Thanks so much for the replies. I believe that I will cover them the day before and just skip refrigeration. The idea to use royal instead of BC is also great.

Thanks so much!

I made MFF fondant (michele foster's fondant) for my most recent cake (I'll upload it shortly, black and white engagement), it was an absolute dream to work with. I made the recipe with white chocolate added to it and it was the best fondant I've ever used.

Maybe you could give that recipe a try? I much prefer it to MMF which I find sometimes has pock marks in it because it is stretchy rather than smooth and elastic.

I agree with PP royal icing would be better than buttercream as the buttercream could melt but RI dries solid.

I only use MMF as fondant. I love it. I have also tried Michelle Foster"s and it is good also. The only time I use store bought fondant is if it is a huge cake and/or pressed for time. HTH

I agree with Lisa on the MFF.

I primarily use MMF, but I live in Lancaster, PA and the humidity here is ridiculous too and the MMF just does not hold up very well. It sweats and melts and just adds extra stress if you ask me. I am not comletely sold on the MFF because I think it is a pain to make and I did have some issues with it being sticky or drying out, but all in all it is better in the humidity.

Good luck!

I used to use MFF because the taste, texture and workability are unbeatable. But it is more of a pain to make, and more expensive. So I save that for special cakes and use MMF for everyday. I have no problems working with MMF and find it tasty and well suited to the job (I use MacsMoms recipe which includes glycerin. I think this improves its workability and stability greatly) The only problem I have with MMF in heat is that when you slice the cake, it tends to be to marshmallowy and resists a clean cut, stretching and pulling away from the slice of cake as you cut. For a wedding, I'd rather use MFF which has a more solid texture that cuts cleanly and easily, resulting in nice presentable slices.

I've tried both MMF and MFF and I like Michelle's recipe MUCH better! I just covered my 1st square cake yesterday with it and had no problems http://cakecentral.com/gallery/2103378/2103446 I usually precolor my batch with 2 different colors (half and half) while making it. I can still tweak the final color when making the cake, but it's much easier this way.

Hi, I live in Pittsburgh and have had trouble with fondant in the heat and humidity. This summer I broke down and bought the Mass Ticino made for tropical climates. I tested it outside for hours . I also tested fondirific. The fondirific was greasy and melty and the Massa got crusty but held its shape. I used it on two pool party cakes and it looked great!! It was not too expensive except you have to buy a lot of it!! I have one more pool party cake in August! I am so happy because I was about to give up!! I used Satin Ice a couple years ago in the summer for an indoor event and it did not hold up for me!!!

Joining with other PA residents, I recently made MMF and found it did not hold up well to humidity. I used it to make some fondant decos and found them sticky and gummy the following morning. I ended up covering the cakes with Duff's fondant which held up nicely. And I want to be clear MMF decos were never put in the fridge