I am a newbie and I am confused! What does it mean when people post that their cakes are "iced in ButterCream but covered in Fondant"??? I thought you had to do one or the other. I HATE the taste of fondant but love the smooth look of it. Do you frost it first in BC and then cover it in Fondant just to get the smooth look? Wouldn't the cake still taste yucky? Do you eat the fondant? Sorry if this is stupid...I just don't understand why you would do both but I am thinking about it just because I can not get my BC to "crust". <---Any tips on that would be appreciated!
You can decorate your cakes in either b/c or fondant.
A fondant covered cake has an underlayment of b/c to achieve a smooth working surface. (It's also acceptable to use strained jam, marzipan or even glucose syrup.)
You can either eat or peel off the fondant, as you desire. (And you still have your b/c to enjoy.)
Here's a thread that you might find helpful:
some people use a full layer of BC under thier fondant; I use a crumbcoat to get the smoothest results. Different brands of fondant vary a lot in taste. there are some good tasting ones out there.
here is my recipe for a good crusting BC: