I know this has been asked bazillions of times but I can't seem to find one thread with the answer so I apologize for asking yet again.
I am taking the Wilton III class and I'm getting ready to prep my cake for covering. The instructor said to put a thin coat of buttercream and bring it to class that way so we can cover them but I'm not quite sure what "a thin coat" means! Is it 1/4 inch? More? Less?
Help a newbie out?
just enough to give you a smooth surface and allow the fondant to stick. too much, and the extra icing will cause the surface to be mushy under the fondant. Crumb coat is usually sufficient.
Thank you! It's happily resting in the fridge waiting for class tomorrow night. (I'll be taking it out of the refrigerator and letting it sit at room temp most of the day until my class)