I will be making a cake which I plan to ice in Swiss Meringue Buttercream, and it will have fondant accents on the sides and a fondant figurine on top.
I don`t have any experience with SMBC so I`m wondering if it will melt the fondant? This morning I experimented with a little quantity of SMBC but it seems a bit runny, and I don`t know if I`ll be able to attach the fondant accents properly, I`m worried that they might slide...Do I need to chill the SMBC after I ice the cake?
Any advice will be appreciated! TIA
First of all, smbc should not be runny. Try to continue beating for awhile and see if it comes together. Once you frost the cake, definitely put it in the fridge to harden up and the attach decorations after. I have put gumpaste flowers and other decorations right on a cake iced in smbc and then transported it 30 miles to a summer outside wedding with no problems of decorations falling off
Thank you so much!