Hi,
I've read a few posts here from bakers who exclusively use meringue based buttercream.
I would love to know their frosting and fondant process. Since such frostings need refrigeration and much more unstable at room temperature, insights from experienced members would be great.

Thanks.

My process is the same whether I use Meringue buttercream or american buttercream (although I rarely use American buttercream). I refrigerate ALL of my cakes (most of my fillings require it) and it makes the fondant process much easier.

After frosting my cakes get THOROUGHLY chilled (until the frosting is solid) and then covered in fondant and back into the fridge. They come out while they are being decorated, and then back into the fridge until delivery.

I was unsure about refrigerating cakes with fondant, heard they sweat. Is that true? Can you refrig fondant cakes after they are decorated?

Depends on what you are decorating with, gumpaste items will not do well in fridge and fondant decorations could also wilt and colors can run.

Yes I refrigerate fully decorated cakes until delivery and don't bring them back to room temp at all during the process. I've never had a problem with sweating as i keep my work space relatively cool.

From my experiences, the fondant sweating is not much of an issue depending on how you colored(decorated) it. If you airbrush/paint color on the cake(the sweating can make the color run). If the color is in the fondant(you are fine).

Gumpaste and fridge=no no. I found out that one the hardway!

I wanted to add this question/comment. I made SMBC for the first time...it was delicious. I placed it in an air tight container in the fridge until I was ready to use it....bad idea. It seems once it hardens in the fridge you have missed the window to use it. I tried to re whip it and it separated horribly. Is this the nature of SMBC or did I do something wrong?

dang. already tossed. But at least now I know. THANKS!