Originally Posted by SharonK1973
I Love SMBC, but I also use a lot of Fondant. Does anyone use SMBC under fondant, and if so, how do you get it to stay firm under the fondant? Do you have to always keep it in the fridge to maintain that firmness under the fondant?
Your cakes are lovely Fromscratch...do you use SMBC under your fondant since you say you wouldn't switch to anything else? Maybe you can answer my question/concern.
Where the American buttercreams are concerned, I go between Sugarshack and Indydeby's. I have also found out that combining the two types makes a really smooth frosting too!
i use smbc under fondant on all my cakes. i put it in the fridge to harden it before i cover it with fondant... then it doesnt have to stay in the fridge but i kepp most of mine in there! hth