I have a few questions about frosting the cake before putting on fondant. I think I am going to use Indydebi's buttercream icing recipe.
First of all, should I do a crumb coat on the cake, let it crust, and then put another layer of icing on it and let that crust before putting on the fondant?
Or, would it be better just to do one coat of icing? And is it necessary to let the buttercream crust before putting on fondant or can I just put fondant on right after frosting with buttercream? I think I have seen and read so many things that I'm not sure what the right answer is.
I am going to be using MMF to cover my cakes. I was also wondering if it is better to let the cakes crust at room temp. or should I put them in the fridge to crust over? I wasn't sure if putting the cakes in the fridge beforehand would affect the fondant once the cake comes to room temp.
Sorry if my questions are all repeats. I have tried to do searches in the forum, but have not had any luck finding the exact answers. I'm doing a 50th birthday cake for Saturday. I'm a little nervous since this will be a tiered cake and only my second time using fondant. I don't have much time now to do trial and error.