So I'm doing my first wedding cake in June and already I am freaking out...ya know staying up at night thinking about the cake....I love my mmf but have one problem....the other night I made a sample cake with mmf...we only ate a few slices and then it set in the fridge for like a week. Once I got around to throwing it away it sat on my counter for about 2 hours. When I touched it after those 2 hours it was super mushy!!
I'm worried that a tiered cake sitting out for 2 hours at a reception will start to get smushy too! Even with dowel rods I'm afraid it will start to sink in! Is there a better alternative? Can I freeze my cakes after I cover them in mmf?? Should I revert back to store bought fondant even though it taste horrible? If anyone has any suggestions I would love to hear what you have done!! I would like to find an answer and quit worrying about it now!! THANKS

I know many people on CC have recommended NOT refrigerating MMF. There are brands that you can buy that refrigerate well. I have refrigerated Satin Ice with no problems and I just bought Fondx which others here have said refrigerates well.

HTH

You should only expect it to be fresh for a day or two. then the fondant will start soaking up the moisture from everything.

When it is fresh, it should not be mushy even after several hours.

Gotcha! Because it sat in the fridge for so long is why it got mushy....My cake should be okay the day of the wedding then. THANKS!

I have alot of Wilton fondant left from my classes. Can I mix it with MMF to make it taste better? If not, what can I do to make the wilton junk taste better - regular flavorings or cany (oil) flavorings?


deb