I have been decorating cakes now for about 2 years and I am constantly learning new things. Recently I found a post on CC about bulges and problems with fondant caused by the buttercream fillings. Is it really worth it to make a batch of SMBC? Is it difficult? I have 3 children and I know I can whip a batch of buttercream icing up in 5-10 minutes. If it is worth the effort of making the SMBC, does anyone know a really good recipe to use? I am doing a free cake this weekend and I guess there is no better time than now to try out something a little new and different.
It really isn't the actual b'cream that is causing bulges. It's that it's made too soft or too much is used.
I used b'cream for my dams for yrs and seldom had problems.
I guess I just don't know what I am doing wrong. I have done cakes that came out beautifully, but I have also had some that softened and bulged slightly where the buttercream filling seemed to leak out a little. Sometimes it is the simple things that throw us. Should I refrigerate the iced cake before putting the fondant covering? Will it still stick to the fondant after the icing is given time to firm up?