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??
Swiss Meringue works best. Good luck.
thank you, you're the only person to respond!
I need this question answered too! I usually fill with IMBC and coat with ganache, but this time, I'm just crumb coating in IMBC!
My spin on this question is: I have a crumb coat of IMBC and the tiers are currently in the fridge. For how long do they need to sit out before covering in fondant!? I have a 12" round, a 9" round and a 6" round (each about 3-4 inches).