I am thinking about putting raspberry SMBC under fondant. Not as a filling, but as the frosting against the fondant.
Has anybody done this? Is it okay? Will it eat away at the fondant?
Does SMBC stand for Swiss meringue bc? I'm new at cakes, but I have tried using swiss meringue bc under fondant and haven't had much luck with it - there were too many air pockets and the fondant sort of ballooned out from the cake in spots.
Linda144a, I've put raspberry (or other flavors) smbc under fondant and haven't had a problem.
I think it'll be fine - I have not fondant covered raspberry SMBC, but I have done lemon (and you know I use a ton of lemon juice/curd in it!). I think the acid is fine. The only SMBC I have had a problem with is my cream cheese version, but I think it has something to do with the enzymes or something in the cream cheese.
Thanks guys for your answers. For some reason I was not getting notified when someone responded.
I am waiting for the cake to set in the fridge now. Fondant is next. Thanks bunch!