Well I did this cake for my friend's bridal shower. (It's the purple 2 tier one with the bow in my photos, can't figure out how to get it on here.) I absolutely hated how it turned out. I couldn't get the mmf on there with out it tearing. It was also my first bow....major issues there. Also the first time I stacked cakes. They all loved it though - as a matter of fact, the bride's mother is wanting me to do one for the wedding this week-end. Well, for the dance after the reception. The bride was really wanting a cake like this for her wedding but couldn't find anyone around here to do it for her.

They all like the mmf, but if I've gotta go through all of that again I might go crazy. Does anyone have any tips for putting it on a square cake?? The corners are killing me!!! I really want to do this for her, the way she wants it. But I might just do BC with fondant ribbon. Any tips or suggestions?

Oh, this will also be my first major cake that a lot of ppl will be seeing also.
Pray for me and maybe I won't go crazy.

Hi!!
I make and use MMF all of the time!! It is no different than any other regular (not white chocolate) fondant and you handle it exactly the same.

If it tore, it was probably a little too dry. Make sure that you don't use all of the confectioners sugar when making it. It will definitely be too dry.

Fondant should be relatively soft and pliable...not too soft, but pliable and stretchy. If it is too dry, put some shortening on your hands and knead it in until softens up. This will probably take more than one application.

If it is too soft, knead in confectioners sugar until it firms up a bit.

Tip: if you need to make decorative pieces from fondant and they need to be stiff, just knead in CORNSTARCH until you feel it starting to stiffen. It works just as well as expensive Tylose (cmc) or gum trag.

If you ever have an opportunity to purchase some FondX from CalJava, you'll be pleasantly surprised to find that it is marshmallow fondant!! HTH

okay, so that absolutely goes against everything i thought i knew. fortunately the mom just called and said BC was okay to use. so at least now i don't have to worry about covering the cakes in fondant...which was my main concern.

she also said that she want 3 tiers- 14", 10", 6" -but only one layer per tier. this isn't the wedding cake so the top tier will be eaten. how do i charge for this- what size slice for a serving? 2x2x2? i was thinking $1.25 , maybe $1.50 for BC, basic filling. does this sound okay? I really need some imput - i've never done anything this major before.