AI'd like to try covering cakes with fondant. I've been trying to find a solid answer to this and there doesn't seem to be one, so I'd like to know what your experience has been. First, if you are using fondant over buttercream do you only do a crumb coat or fully ice the cake before putting fondant over it? Do you chill the cake or put fondant on while the BC is still pretty soft? And if you do chill it, do you use anything as an adhesive (like a simple syrup or jam to stick the fondant to the BC)? Thanks in advance for your help!
AThere isn't a solid answer to this question, you would probably do best with trial and error. I know that's probably not the answer you want but the reason you've not find a definitive answer is because every person has their own way of doing things.
Some people swear by only using a crumb coat, some people use a thicker BC, some use ganache.
Most people chill their cake before laying the fondant on, some don't.
Trial and error is a caker's best friend some times!