Ok... should a cake iced with imbc be chilled or room temp before adding fondant? I cant figure out how the fondant would stick to the icing because when its chilled its like cold butter. Do i need to mist it with water??? One more question.... I usually use a shortening based icing but want to move to imbc for "fancier" cakes.... i cant seem to get the icing to cover every single part of the cake. its seems like part of it is always peeking out. thanks all.
Can't imagine why your IMBC isn't covering the surface well. Do you crumb coat first? If so, chill the cake well before applying the final coat. of icing. IMBC covered cakes covered with fondant should be chilled before applying the fondant, no need to mist, the fondant will cling with no problems. I do not use powdered sugar or cornstarch when rolling the fondant, I use a Roul Pat mat which is just a larger version of a Silpat Mat, I lightly coat it with Crisco, wipe it with a paper towel and then roll the fondant. I use a large 18" cardboard cake circle, lay it on top of the rolled out fondant. slip one hand under the Roul Pat, one hand on top of the cardboard and flip it over and peel away the Roul Pat, lay another 18" cardboard on top and flip it over again and then slide it off the cardboard onto the cake. That way the shiny side is down and you have no sugar or starch dust on your finished fondant. The shiny side is a bit moister and will cling to the cake better and also I like a matte look to the finished fondant, so you want that shiny side down.
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