is it possible to crumb coat a cake in chocolate buttercream & then cover it in white fondant?? or is chocolate ganache better? I was asked to make a small wedding cake in white fondant but they want the entire cake crumb coated in chocolate butter cream or ganache ! has anyone done this before ? Help please 
all the time. All. The. Time. Never have a problem. (I use MMF)
AYup, i this all the time as well.. I use chocolate swiss meringue buttercream... ;)
I pretty much taste mine as I go..
but I pretty much use
1 stick Crisco, 1 stick butter.(same size)
few splashes of vanilla.
tbsp. milk, then I add powdered sugar to taste, and consistency. I usually use 5 cups.
that is my vanilla buttercream recipe, it's so good.
then for any flavors I just ad them in at end, and same with color !
so if i'm making chocolate buttercream, I would ad melted chocolate chips ( milk, white, dark, whatever)
but when I take it out of microwave I stir chocolate for a good 30 seconds before I put into buttercream.
then I use my hand mixer on second highest speed till mixed in :)
usually 1 cup chocolate chips is what I add. more or less depending on howmuch icing needed.
and if it happens to be a bit soft from chocolate I add a tad more powdered sugar and it pipes beautifully, stays in place.... I love it
I never use all butter buttercream. tried making it once and it was gross to me, and always looked moist..
no matter how many other ingredients I could always just taste butter lol. I only like butter on corn on the cob and that sort of thing, not on cupcakes.ewww.
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