Hi all!
I've now had a little bit of practice with MMF but keep running in to the same problem. When I'm trying to smooth the sides down, I'm ending up with extra fondant that's leaving big creases in the sides of the cake. Am I rolling it out too big to begin with? Why is this happening?
On a side note, the MMF on my cake today looks a little like leather in some spots. It is hot here today so I'm wondering if that is the problem.
Thanks for any help!
Cindy

Not sure on the weather but w/the creases, are you cutting off some of the excess before smoothing to the side of the cake?? When your smoothing the mmf, you kinda need to hold the bottom out w/one hand while smoothing w/the other and hold it out a little ahead of where your smoothing. (hope that makes sense??!! )

When you use MMF or regular fondant you have to put the cake on a board that is the same size as the cake. 8in cake = 8in board. Then you gently tug the fondant until it's all even and smooth with the cake sitting on something (upside down cup or something) and then you can cut the excess off at the bottom and put the whole thing on a larger board. This way you'll have perfect sides and a perfect bottom.

I went to a Colette Peters seminar recently, and the way she described fitting the fondant was to kind of pull the bottom out where you've got a big wrinkle, like you were spreading a skirt over your knees. She used both hands and pulled up and sideways on each side of the wrinkle. (We're talking gentle pressure.) Then, let it drop back onto the side of the cake. It won't fit entirely, but that should make the wrinkled area larger and therefore the wrinkle will be more subtle. Then, you smooth just that bit - from the top edge of the cake down to the bottom edge. You do a small section at a time, widening the wrinkle by pulling it out...and then smoothing. Over and over until you get all the way around. It's difficult to describe in words....really easy when you see it done. I hope that makes some sort of sense.

As for the "leather" - sounds like you're dealing with some dryness. Try kneading some Crisco into the fondant before rolling it out. I usually end up putting quite a lot of Crisco in mine - sometimes as much as a couple tablespoons - depends on how stiff it has gotten.. I think it helps a great deal in the handling of it.

I find that elvating the cake like bodaisy suggested is VERY helpful for me. When I have trouble with creases, it's usually because i didn't roll it large enough. Definitely knead in Crisco. That helped the workability on mine sooo much!