I'm sure I've read this a million times but I can't seem to find the answer when I need it! I am covering cakes in MFF tomorrow and I'm wondering if the buttercream layer should be room temp or chilled before putting the fondant on? I have only covered a couple of cakes but found the icing was smooshing out the bottom. I'm wondering: if the buttercream is cold, would that be prevented? Thanks for any info!
I've done it both ways with MMF. (I covered my first cake with MFF today though, and I think this answer will still apply) I didn't get smooshing unless I pushed down, which caused tearing anyway. I watched a video on youtube saying to push up, which sounds weird, but it worked for me.
I love mine to be cold. No smooshing at all and you can press HARD.
ditto on the cold. Not freezing cold. The edges stay crisper.
Thanks for your quick replies! I'll give it a try!
I just wanted to give a quick update. I tried putting the fondant onto very cold buttercream and it worked great! I didn't have any issues with icing smooshing out the bottom! Thanks for your help!