I'm doing my first wedding cake this month, and I'm planning on using crusting buttercream icing under the fondant. Has anybody had any experience one way or another of using crusting vs. non-crusting.........Does one work any better than the other? I would appreciate any thoughts or experiences on this...........Thank you. :)
I've used both - both work fine and both need to be chilled before laying the fondant.
I use SMBC and Ganache exclusively now under fondant - I dont like the grainy texture of ABC.
Thanks so much!!!! I'm using ganache for filling and was going to use ABC on the outside and then the fondant.... Would you use all ganache instead??? And then chill and put your fondant on?
If ganache is the best match for your flavour of cake then definately use that as both the filling and the icing under the fondant.
If this is the same cake you are travelling with from Denver to Cincinnati (I assume these are cold climate cities in USA) then ganache will travel exceptionally well - particularly dark chocolate ganache. It will handle the cosy air plane temperature really well - under fondant it will easily handle up to 90F, maybe more.
Thank you! It's not the one going to Denver, but that may be a great option for the Denver cake as well! :)