As some of you read this AM I had a bad time with my MMF! Well I threw it out and started again, well this batch doesn't feel the same but not like the first batch smooth and what not. So I am suppose to mail a cake from NY to IL tomorrow and I don't know what to cover the cake in! PLEASE help me, I have no clue. I was thinking about just going to the store and buying wiltons premade fondant but that is crap! Can you offer me any help in what I should cover this cake with in order to ship it and still look like a cake??? PLEASE!!!!!!!!!!!!!!!!!!!
You can find a thread here where some people are discussing candy clay for a covering. I would think it would be durable enough.
sorry you're having such a hard time with the MMF... there's some good scratch fondant recipes on here you could try... and some decent commercial fondants (but not Wilton) that you could also try. Another member here has talked about covering cakes in candy clay, as well!
Hope your cake goes well! 
It is Katy625 who just covered a cake with Candy clay
here is her post....maybe PM her
http://forum.cakecentral.com/cake-decorating-ftopict-82631-candy.html+clay
I read that whole post about covering the cake in chocolate clay! I didnt think it would be good bc they sya it gets hard after sitting once molded. Does anyone know if It needs bc under? I ask bc I already have the FRIGGIN cake with bc on it bc I was planning on doing the MMF! I thank you all that have tried to help!
I dont know how you are making your mmf, but after many trials I found that it just works better for me to make a few of the small batch recipe and do it by hand (versus the ka) It seems like I got airbubbles or something when I used the ka. I found kneading it by hand made it easier to find the perfect consistency (meaning the right amount of ps).
Also what has helped is to sift the powdered sugar. Occasionally I got little balls of ps in the fondant that I had to pick out. It just isnt worth not sifting it. Good luck!
I have covered a cake in candy clay and I DID have buttercream under it. My friend liked it because SHE likes the candy clay and her kids like the buttercream! Best of Both Worlds! I do think that the candy clay would probably hold up better for shipping.
Beth in KY
I believe Satin Fine Foods in about 40-45 mins from you. You can get Satin Ice directly from them, you just have to call ahead. Not sure what their hours are though. If they are open to 5pm, you might have enough time to call and go pick it up???
Satin Fine Foods, Inc.
37 Elkay Drive, Suite 41
Chester, NY 10918
845.469.1034
HTH
I believe Satin Fine Foods in about 40-45 mins from you. You can get Satin Ice directly from them, you just have to call ahead. Not sure what their hours are though. If they are open to 5pm, you might have enough time to call and go pick it up???
Satin Fine Foods, Inc.
37 Elkay Drive, Suite 41
Chester, NY 10918
845.469.1034
HTH
WOW, your good! Thanks but I think I am going to try the chocolate clay instead. I need to have different colors but I will work with white and chocolate. Where in Jersey are you located?
I read that whole post about covering the cake in chocolate clay! I didnt think it would be good bc they sya it gets hard after sitting once molded. Does anyone know if It needs bc under? I ask bc I already have the FRIGGIN cake with bc on it bc I was planning on doing the MMF! I thank you all that have tried to help!
I was just gonna say that when I rolled it out (i kneaded it with crisco 1st) then once on the cake it never got hard. I had it out all day long and it still felt soft like fondant. 
I believe Satin Fine Foods in about 40-45 mins from you. You can get Satin Ice directly from them, you just have to call ahead. Not sure what their hours are though. If they are open to 5pm, you might have enough time to call and go pick it up???
Satin Fine Foods, Inc.
37 Elkay Drive, Suite 41
Chester, NY 10918
845.469.1034
HTH
WOW, your good! Thanks but I think I am going to try the chocolate clay instead. I need to have different colors but I will work with white and chocolate. Where in Jersey are you located?
Can't wait to hear how the chocolate clay works. We are in Central Jersey (Howell-just south of Freehold).
Okay I made a batch ofchocolate clay and than ran to the store for white chocolate and a big batch for the cake itself. It is sitting for the two hours it says to let it sit for. I will be coveri g the cake tonight so I will let you all know how I make out with it all. Thanks for the help, Megan
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