AHi all

I am making a 2 tier birthday cake and covering in fondant which I have done once before and turned out quite well.

Whats the best way to crumb coat with buttercream? I only put one layer on my last cake and left it for half hour before fondant covering. I have read that there should be 2 coats and you should chill the cake for 2 hours after each coating?

I do want a smooth finish but I don't think ill have the time to chill for that long as only got a few days to make and decorate the cake.

Any tips?

Thanks