I usually make my own MMF and combine it with some Satin Ice. I use a silicone mat to roll it out on and do not add cornstarch or powdered sugar. I just can't seem to cover my cakes as nicely as I would like. They are OK and customers haven't complained, but I know that they could be a lot better! I feel that when I cover my butter cream frosted cakes that there are always air bubbles and sometimes my fondant wants to start sagging. Also the finish of my fondant is not as silky looking as I would like. Should I not use MMF? Suggestions? I have attached a recent fondant cake that I made so that someone can give me some constructive feedback about this cake. I won't be offended, I just need to know how to make this more professional looking so that I can increase the demand for my cakes.
