I am going to apply fondant pieces to buttercream instead of covering in fondant. I'll be doing it all the same day. Which is better, or does it matter?
I find it easier while the butter cream is still soft so no crust but it may crust on you while you are putting the pieces on so prep yourself with a bit of water or that fondant paste and you can paint that on the back of the pieces but be careful because if you get water on the out side of the piece it will dry and be fine but may cause the piece to look less perfect.
I have always used a crusting buttercream. I like to let it crust before completely smoothing(viva method). I brush a little bit of water on the back of the fondant piece and place it on the cake. It hasn't failed me yet.
i do this type of decorating and i use SMBC (which i love and i think is easier than IMBC) which is non-crusting. i ice my cake and refrigerate it and when the icing is firm (does not take long, but often i ice at night, then take it out in the morning and put on the decorations). the fondant sticks readily to the BC and i do not need to use anything to attach it. quite often i will take my fondant smoother and just run it over the decoration and that's that
What's SM stand for in the SMBC?
I've seen it a million times but don't know.
Nevermind. SWISS meringue
Would you mind sharing your SMBC recipe? I've tried IMBC and like it, but I am interested in easier meringue icing!