I have done quite a few cakes including wedding cakes but my work has always been in ganache. A bride of mine wants this cake I am wondering if all you experience people can help me here.. I have a few questions:
-What would be the best buttercream to use for this? ( I use ganache under the fondant)> I am assuming it would be a crusting buttercream? Would SMBC work?
-I will crumb coat the cake just like I do with the ganache and make all the edges perfectly shaped and sharp like I would do for under the fondant. Then rest it for a day
-I will then apply another coat and texture it right away...Does it sound right?
-Also what would be the best tool/ stick to use this exact pattern...
Looking forward to all the replies and thank you so much in advance :)