How long should my buttercream frosting dry before I put the fondant on? It's my first time with fondant. Does the buttercream just need to crust?
The purpose of the buttercream under rolled fondant is to "glue" the cake covering to the cake.
The buttercream should only be thick enough to just cover the cake, and it should not be dry or crusted. It needs to be damp to stick the two together.
After having a few cakes where the fondant just won't form to the sides, I finally had the brilliant idea to (duh!) make non-crusting buttercream. Haven't had a fondant cake since, but will definitely use it on the next one.