AWhat do you guys use for a crumb coat under your fondant? Buttercream or ganache? And why? :)
swiss mbc -- it's cheaper than ganache and i have to make/use buttercream anyway
I use both depending on what I want or the customer wants; I find there's not a huge difference in the workability at room temperature; there is a price difference, but you just have to pass that on to the customer.
What I would like to know is how much do you put underneath? A coating? Enough so that if people take the fondant off, there is a nice frosting of buttercream under there? I was just going to ask this question!
I like a nice big layer underneath fondant of either butter cream or ganache..a lot of people don't care for fondant so I like to be fairly generous with the amounts.