If you would be kind enough to direct me, what kind of bc should I use under fondant?
Crusting or uncrusted?
I've read that I should stick the cake in the freezer for 10 minutes before covering in fondant, should I omit the spritz of water on the cake too???
I've had issues lately since moving to AZ , the fondant slides off the cake (I may have rolled it too thin).
Please help!! I appreciate any/all fondant tips!!! Thank you :)
AI'm in the hottest part of AZ, and I use SMBC, unless I need to use ganache for a mad hatter cake, or some other reason. There are countless threads about both, just look around. Google From Scratch Swiss Meringue Buttercream Tutorial, that's an excellent place to start on all things SMBC related if you're not familiar with it.
AThank you AZCouture! I appreciate your help :-)