i'm pretty sure someone has already asked this question but i have looked almost everywhere in the forum & didn't find an answer.
can i cover my cake with fondant if i crumb-coat it with swiss meringue buttercream OR italian meringue??
Definitely! I don't like to eat fondant, so I always put a generous layer of buttercream under my fondant so that people have some good old fashioned icing to eat with their cake When I use a European buttercream - whether Italian or Swiss - I ice the cake, smooth it as well as I can, and then refrigerate the iced cake until the icing is very firm. Then I do a final smoothing with a flat-edged sharp knife and then apply the fondant. It works great! Here's a link to a cake that I did yesterday. The 10" bottom layer is iced with a thick layer of lemon swiss buttercream and then covered with MFF. It was filled with a layer of raspberry filling and another of the buttercream.
It was filled with a layer of raspberry filling and another of the buttercream.
I wondered for those that use either IMBC or SMBC how you do the dam for your filling? Both those icings are very soft, and in order to avoid the "bulge" from the filling, it is said to use a stiff buttercream dam. So what is the answer when using a soft buttercream icing? How to dam a filling with IMBC??
You damn the same, except your buttercream is all one consistency. I never have bulges.
I don't even dam
So, if I use SMBC how long I keep my cake in refrigerator ? Is that refrigerator or freezer ?
I never ever get bulges with meringue buttercreams.
I use only SMBC and dam with it before adding filling. Never have problems; however, you will always have problems if you use a layer of filling that is too thick. That is the key, no matter what frosting you use; keep your filling to approx 1/4 ".