Will this work? Has anyone put fondant overtop of a cake iced in Italian or Swiss meringue buttercream? I'm just wondering of its too soft and mushy for the fondant?
The bakeries I have worked in have both used smbc and imbc exclusively- including under fondant covered cakes. Just be sure you don't layer it on too thick or it could break down and cause the fondant to slump or wrinkle. Also be careful it doesn't sit out for too long because of the perishable nature of those icings. The last place I worked, the decorator would leave buckets of the stuff out at room temp for days and as far as I know it never made anyone sick, but you don't want to take any chances 
!
Amber
In one of my last cakes, I made IMBC and then put fondant over it and I have to say to me it was a little more difficult. I felt like the IMBC was a bit squishy underneath, but I think I may have put on too much.
thanks so much! I'll be sure to apply a thin layer.
silly question...do I let the buttercream firm up in the fridge before rolling on the fondant? or should apply the fondant when the cake and icing is at room temp?
I have seen it done either way- i think it's more of a personal preference and also would depend on the consistancy of your icing.
Amber
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