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I'm making a cake for a friend & she has requested marshmallow creme frosting (I'm using the recipe from the Hello, Cupcake! Books) as her filling in a chocolate cake. Since I plan on covering the cake in mashmallow fondant, I was wondering if anyone has had any experience with using something like marshmallow creme icing as a crumbcoat? Will the fondant have difficulty sticking properly? I thought using American buttercream as a crumbcoat might provide a conflicting flavor profile. Any help is appreciated! I'm a newbie. icon_wink.gif