I have heard 2 different ways on videos. 1. Just a crumb coat under a thick rolled out fondant. and 2. A crumb coat followed by a thicker layer of bc and a thinner layer of fondant? I know a thicker layer of fondant will hide more imperfections and will hold up better but what do you pros think and do?
Sharon Zambito ('sugarshack') has an instructional DVD on this very subject that you'll love...you can pm her.
She advises a thin crumb coat, and boy, does she make some gorgeous cakes!!
sweetjan, Thats where Iheard of just a crumb coat. I like the fact of thicker fondant on the cake but how does it taste? And if they take it off how will it all taste?
it alld epends on what you like to work with, you can have just a crumb coat of bc, or you can have a proper thick layer. many people do that as fondant is not always popular, that way you can take it off and still have a good layer of icing.
fondant can be very thin, or fairly thick, it all depends. some people cant work with it thin, some people cant work with it thick. the taste of the fondant depends on the brand/ recipe you use, which also affects what thickness it works well at.
personally, i do a middling coat of bc (dont bother to crumb coat, just slap it on, lol), and my fondant is on the thinner side usually, i just eye ball it.
I put a thicker layer of bc underneath, in case they pick the fondant off. I also roll my fondant medium, not thick, but not super thin. I'd say it's leaning more towards the thin side, though. I think it's just a matter of preference in the end.