I'm making a cake tonight for tomorrow afternoon. I'm doing it in buttercream and want to use fondant accents. I've read somewhere that the BC will break down the fondant. Is this true and can I still get away with doing this? Or do I need to wait and do the accents in the morning?
I have done many buttercream cakes with fondant accents and have had no problems with them sitting out even 3 days or so. Don't you worry, Just a tip though. To be able to apply your fondant accents easier, stick the final buttercream cake in the freezer just long enought to get the buttercream hard. Then use clear vanilla or a little water to apply the accents. I found this most helpful when doing dots that are half on the top and fold down the side. This way you don't squish the bc out of place. Hope that helps.