Hi, I'm new here. I am making a fondant covered cake for my sons first b-day. It will be a 10 inch round cake on the bottom and the 2nd tier will be in the shape of a pumpkin. I would like to make it as "pumkiny" as possible but I will be covering it in the morning and will be unrefrigerated until the afternoon. I have a pumpkin butter cream recipe, but dont know if it will crust well enough to cover with fondant. Do you think this will work as a crust layer or should I just stick to regular butter cream on the outside and use the pumpkin butter cream as the filling? TIA
You don't have to use a crusting BC in order to cover with fondant. I use IMBC, which doesn't crust, and cover with fondant w/ no problems.