I usually fill and ice my cakes with Italian Meringue BC and then cover with fondant. I am looking for something to withstand the heat a bit more, so I have decided to fill with IMBC and ice the outside with Indydebi's BC How do I let the icing set up before covering with fondant? Cover right away while cake is still sticky/tacky with icing or ice and refrigerate until solid then cover? I am just worried that once the BC 'crusts' the fondant wont stick.
indydebi's bc crusts real fast. Don't refrig. Mist the crusted bc with water or brush apricot glaze over cak and the fondant will stick.