I have googled this to death and need some answers to some questions about swiss meringue buttercream and fondant.
Question: Before I lay the fondant on the cake, I know that the SMB needs to be cold....BUT...once the fondant is on the cake, can the cake be left out at room overnight without the SMB going bad or the fondant getting goopy? I have an early AM delivery and need to fondant and decorate the cake the night before.
Also, will the fondant be ok when the SMB underneath comes to room temp or will the condensation ruin it??
I have made a SMB previously with half butter and half high ratio shortening and it was soft and silky and smooth and not too sweet. My client has requested Whipped cream frosting but I am nervous about putting 3D and 2D fondant figures on the cake for fear that they will slip off or get wrecked by the moisture in the whipped cream frosting. I figure SMB is a nice soft, whippy alternative to buttercream as I find it can sometimes be grainy (and my client specifically asked for NO "regular" buttercream).
Any and all help would be AMAZING!!! :)