I am wondering if this is OK or not. Somehow I'm thinking that there may be a lot of slipping and sliding if I used a non-crusting BC, but another part of me wonders if it really even matters.
Can someone shed some light on this for me?
I've used IMBC under my fondant with no problems.
Crusting BC not necessary under fondant. I have used either without a problem. In fact, using a crusting BC can be harder to get the fondant to "stick" to.
Nancy, I believe Mayen from Youtube yuses SMBC under fondant.