So I have now done two cakes using the MMF, and I loved it, and the taste was great, I had to tell people to try it because it wasn't like normal fondant etc. But my problem is that when you begin cutting and serving the cake it is tough not to turn the whole thing into a pile of mush. So is there a trick to serving it so that pieces are uniform and the whole thing doesn't get messed up?

I find fondant cuts far cleaner and neater than buttercream, but then I don't put a layer of buttercream under mine, just a strained preserve, so I don't really know the answer - sorry!

I ususally use a serrated knife and "saw" into the fondant, rather than slice straight down. That usually works for me.

I agree much easier than the straight edge knife.