Ok...please Help With Mmf...cake Problem
Decorating By CAubert20 Updated 28 Sep 2005 , 10:24am by vitade
Okay so for the first time I tried the MMF recipe. It went GREAT (even though I could not find my dough hook and had to do it by hand, what a workout). It came out, rooled out, and looked pretty good for my first time(pics below).
So I am making a wedding cake for my sister and this was just a tester cake. It will actually be 4 layers this one was only two with whipped topping(the Wilton stuff) in the middle and all over the outside. I applied a thin coat to the cake then placed the MMF.
Now for transport...I put this cake in a cake keeper(with the dome over it). I started at my house and drove to the reception hall (about 20 miles away) just to see what would happen. OMG! The top of the cake slid to the sides and it was like a puddle on the sides of the cake (to horrible to even show on here...lol) The top was sticky and had large bubbles on it(which were not there before). Well I was upset (just a little) and made the drive to my sisters so she could taste it. She loves it(it is REALLY GREAT) but what can I do to get the cake from doing htat. Do you think it was because I had the top on the cake keeper? And if I do get it to the reception hall, how can I guarantee that when the guests arrive (3 hours later) it will not be a puddle of mush? Maybe I should just do a buttercream icing and try my hardest to perfect the smoothing technique. Please help and experiences with MMF or advicewould be SOOOOOOO appreciated. Thanks in advance everyone! 
I'm pretty sure your problem was the whipped topping. It has softened your fondant. What you will need to do is use buttercream. Just put a thin layer of that on the cake. That will hold your fondant in place and the texture will not make your fondant melt. Buttercream is the only thing I have ever been able to use under fondant. Good luck with your cake!
Ditto that, though it may also be that the whipped topping kind of melted so you'd lose all your stability. Just happened to me last weekend, but mine was butter-buttercream that melted in the heat. No fondant, though that may have saved me.
Stick with the BC and you should be fine. A stiff filling will also help your bulge.
Ali
A few more cents worth:
1) Once you fill your cake let it sit for a couple of hours for it to settle (this way it can buldge a little but you will be smoothing it out and covering it up.)
2) My guess is the Whip topping was your main culprit here b/c with all the extra moisture in the icing it keeps moistened up your MMF.
3) I usually don't worry about keep my MMF covered cake (or any cake for that matter before it is cut) in an air tight container. I have found that the air just helps it keep the way it is suppose to. And I dont' have to worry about moisture buildup in the container.
Also, Your cake looks great! It looks really really smooth. Congratz! You'll do fine, just glad you did a trial run with it before the big day! Can't wait to see the final pic.
Keep up the good work.
Leily
Make sure that when you transport it.....you use that nonstick shelf liner under your cake on the carry tray and also on the floor of the car this should prevent it from moving....We had to transport 2 cakes (a sheet cake and a stcked square cake) from san antonio to kingsville about a 3 hour drive and not the best raods I might add....with the linning it didnt even budge...as for the melting Ive used whipped icing under fondant and was fine also I iced baked and iced with whip day one and applied MMF on day 2 delivered day 3....it was for a party at a park outside and was out in the sun for over 98 degrees for 3 hours before cut did fine...( the dora cakes in my photos)
maybe its that i let it set!!
mostly i use buttercream but just a thin coat.
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