AI just made my first batch of SMBC, it tastes so much better than ABC. Anyway, I have looked and really can't find anything on someone being able to successfully create camo with it. Could I add more PS to make a stiffer buttercream to achieve the camouflage? Or could I fill and crumb coat with SMBC, refrigerate until firm then go back with ABC, let it crust, then smooth?
I saw a couple of videos on YT, this might help too if you chill before smoothing.
When I used SMBC with added PS I got a sloppy camo cake (it's the one with the puppy)
The rest of them were done properly with AMBC and the high density foam roller. No comparison.