I was wondering if someone could tell me how long your meant to let your buttercream filling and crumb coat set for before covering the cake in fondant.
I used buttercream for the first time on the weekend and let it set for a few hours at room temperature but when i put the fondant on you could see where the filling inside the cake as at it seemed to soften a litte.
Should i be putting it in the fridge and letting it set for a few hours???
Any advice would be appreciated as i have to make another cake for this weekend.
What kind of buttercream?
Butter-based American BC?
That's going to determine how you handle the cake before fondant. For butter-based and S/IMBC, stick the cake in the freezer for 15-20 minutes till firm (but not so much that the cake beneath gets frozen), and then cover with fondant.
Can't help with Crusting BC. Sorry.
Oh, and for the filling: Some people fill the cakes and then place a weight on top and allow to settle (either at room temp or in the fridge from a couple of hours to overnight). You'll have to experiment and see what works for you. I just press down firmly on the layers after filling and move on to crumbcoating.
The buttercream I use is primarily made of butter, dark chocolate & icing sugar. so im assuming its classed as a butter based cream. Thanks for you reply,