i'm pretty sure someone has already asked this question but i have looked almost everywhere in the forum & didn't find an answer.

can i cover my cake with fondant if i crumb-coat it with swiss meringue buttercream OR italian meringue??

THANKS!

Definitely! I don't like to eat fondant, so I always put a generous layer of buttercream under my fondant so that people have some good old fashioned icing to eat with their cake When I use a European buttercream - whether Italian or Swiss - I ice the cake, smooth it as well as I can, and then refrigerate the iced cake until the icing is very firm. Then I do a final smoothing with a flat-edged sharp knife and then apply the fondant. It works great! Here's a link to a cake that I did yesterday. The 10" bottom layer is iced with a thick layer of lemon swiss buttercream and then covered with MFF. It was filled with a layer of raspberry filling and another of the buttercream.

http://cakecentral.com/gallery/2296367/retro-flower-baby-shower-cake

<All SMBC.

You damn the same, except your buttercream is all one consistency. I never have bulges.

I don't even dam

So, if I use SMBC how long I keep my cake in refrigerator ? Is that refrigerator or freezer ?

I never ever get bulges with meringue buttercreams.

I use only SMBC and dam with it before adding filling. Never have problems; however, you will always have problems if you use a layer of filling that is too thick. That is the key, no matter what frosting you use; keep your filling to approx 1/4 ".