I'm sure this has been discussed before; however, I could find it. What is the best way to adhere fondant swags to a buttercream iced cake? I usually work in fondant but client wants buttercream.
Just slightly dampen your finger and run it across the back...not too much water...and you don't even have to wet the whole area...just a bit will do. Vegetable shortening will also work. Some people use piping gel, but I prefer plain old water. I do this all the time....I do not cover cakes in fondant, only buttercream, but use a lot of fondant for accents.
I use an American style...but it doesn't really crust....it has nearly a pound of butter plus shortening per 2 pounds of sugar.
A bit of shortening should work fine on SMBC.
Thank you for your replies. That was very helpful.