hi there, i want to used italian buttercream under a fondant, but i am scare to make a big no no. i am knew at the cake deco stuff so i need all the help i can get. Can someone please help me!!!?

I use SMBC all the time under fondant (mmf). Works beautifully, not sure about Italian bc I've never used it but don't imagine it's too different.

Good luck!

its fine. theres been a few posts with hints and tricks for doing it well. i think it can help (but try it your self and see if it works for you) to refridgerate it first so its a bit firmer for putting the fondant on.
xx

It works fine. But, try to do a small sample cake (a tiny 3 inch one) just to make sure your icing recipe holds up well with the fondant.

And yeah, refrigerate your iced cake before applying fondant.... the cake looks smoother and fondant is always easier to apply that way.

Hope this helps.

I do it all the time. Yes IMB and SMB are both on the soft side, so my advice is too make sure you beat until achive stiff consistency on the buttercream and roll your fondant the thinest possible.

Either one works well (SMBC or IMBC) The trick is to refrigerate the cake until the icing has set before applying the fondant. (and don't use a really thick layer of the meringue icing under the fondant - in my case, it tried to have a blow out when it came to room temperature during delivery) The layers that didn't have as much of the IMBC fared much better.

Yes.

thank you very much for all the help. i tried it and it worked ok. The only thing is that u have to freeze it and make sure the frosting is hard enough that gives u time to work the fondant on it.

It really depends on where you are, IMHO.

From my experience, even with all butter & PS icing, the weight of the fondant caused my icing to slide after while outside the fridge, so with a hot & humid climate, I now only swear by choc ganache to prevent disaster.