Changing To Smbc Under Fondant As Crumb Coat? Your Thoughts?

Decorating By wrightway777 Updated 25 Jun 2009 , 7:28pm by BakingJeannie

wrightway777 Posted 25 Jun 2009 , 2:08am
post #1 of 4

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.

3 replies
dailey Posted 25 Jun 2009 , 2:16am
post #2 of 4

that is all i used under my fine : )

wrightway777 Posted 25 Jun 2009 , 3:43am
post #3 of 4

good to know. Any problems with summer outdoor events with the integrity of the crumb coat holding onto the fondant?

BakingJeannie Posted 25 Jun 2009 , 7:28pm
post #4 of 4

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.

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