I'm making a carrot cake with simple buttercream as a filling. Can I use the same buttercream to crumb coat the cake, or should I use smbc??
Would two different types of bc in the cake throw off the flavors, since the person I'm making it for really loved the simple buttercream?? Oh...and it will also be covered in fondant, so I'm unsure what to do. I've looked at indydebi's recipe with a lot of great reviews...would this work with fondant??
One more question, do I need to use a crusting buttercream under fondant??
I've used buttercream, cream cheese frosting, and ganache all under marshmallow fondant and have never had a problem with any. I haven't had to let a cake set out more than 3-4 hours, so I'm not sure if an extended period of time would make a big difference. I always just use whatever I'm filling the cake with to crumb coat. :)
AThank you for your help sixinarow! I really appreciate it :)
Sure! I'm not a professional, but I share what I know!