Hi - I'm new to Cake Central. I need some help. I wanted to know if anyone has used French Buttercream Icing under Fondant? Will it support fondant? Thanks for the help!
I've only made French BC once and it was forever ago, but if I recall correctly it was of similar consistency to IMBC and SMBC (Italian and Swiss Meringue BCs). I wouldn't fear it; I would just chill your cake solid after icing it, before applying the fondant. If you aren't opposed to refrigerating after fondanting, that also seems to add stability for me, as the fondant firms up around the icing.