So, normally I use Sharon Zambito's method to dam my Buttercream. However, this time I want to ice and fill my cake with SMBC and then cover in fondant. Do I need to dam the SMBC? If so, how?
I don't use a dam if I'm using SMBC.
When I use SMBC, I just pipe a normal dam aorund the edge of the cake, after filling, I usually pop it in the fridge to help it firm up a bit, but I don't think it's necessary to make a stiffer version of SMBC is that's what your asking.