I use a pretty basic crusting BC under my fondant...but I am thinking of "stepping it up" and using a Swiss Meringue Buttercream under the fondant as a thin coat. Noticed Elisa Straus does this does anyone else? If so any worries about doing so? Its supposed to be very reliable, stable and smooth under the fondant. Now will it be those great things in outdoor event is a good question too.
that is all i used under my fondant...works fine : )
good to know. Any problems with summer outdoor events with the integrity of the crumb coat holding onto the fondant?
I use mostly SMBC and I love it under my fondant. During the South Florida very warm months like what we are experiencing now, I replace about 6-oz of butter with hi-ratio shortening. It holds up better in the humidity.
Hope this helps. I get my cakes smoother and sharper edges.