I just did a cake, covered it in fondant and everything. problem is, i "crumb coated" it with non crusting icing. the kind you buy from the store. am i going to have problems??? should I redo it?
thank you so much!!!

Nope..if you got it covered with the fondant and it wasn't still cold then you should be good to go. Watch it over the next 2 hours for any bubbles that may form but I think you'll be fine. Crusting BC is good because it goes really smooth and stays that way AND holds up under the heat better than non crusting. HTH..Cat

I always make my icing but I think you should not have problems because the icing is used as "glue" to make the fondant stick to the cake and the one bought from the store should work as well. Anyway let us know if you have not any problem at all.

thanks so much! before i read your responses, i was too worried, and redid it. UGH!

Something about the fat to sugar ratio is what makes it crusting or not crusting. As for me, after I let my crumbcoated cake settle I roll out the fondant, do a quick resmooth on my BC which moistens it just enough for the fondant to stick to it. I know other people who just use water on their hands or mist it on or use a simple syrup brushed on. Crusting BC is now my preference simply because it holds up under the heat...non crusting just melts.

Cat