I'm hoping someone can clarify something for me.
If I crumb coat a cake and then refrigerate it (so that it can set up or harden a bit so that I can carve it more easily), I would need to add more icing before adding fondant correct? because if I don't the fondant won't stick to the crusted crumb coat right?
Thus if this correct the final icing and fondant application would all have to be done in one step back to back right? I couldn't spread this out in stages to break up the work over a day?
If your buttercream has crusted, just spritz a little water on it. the fondant will stick just fine if you do that. Learned that from Bronwen Weber.
I thought about doing that but wasn't sure - thanks for mentioning it!