Hello to all! I am having a problem that I just can't seem to solve. I am making a wedding cake in August. The customer would like to have long swags that look like ribbon going from cake to cake. She is not really interested in using the regular fondant on the cake or for the swags, because of the taste. I made a practice cake with buttercream icing then made the MMF for the swags. Every time I tried to fold the swags they cracked, even with crisco. I did finally figure out to just cut strips out of the MMF and drape them from the top of the cake across the front to the bottom of the cake. It did work out ok with that but...... Where the fondant attaches to the cake on the top of each layer the customer wants to have flowers. Well, dumb me put in flower spikes, which with the weight of the fondant pulled the cake apart. Someone suggested using 1/2 rolled buttercream icing 1/2 MMF. I just don't which way to turn. Any suggestions would be appreciated.

Welcome to CC Tess! I don't know the answer to your question, but here's a bump!