Okay I'm new to carving cakes.  Getting ready to start trying it out.  I've viewed some videos and some folks say they use just a regular buttercream and others say to only use the swiss merinque buttercream (which I've never made or used).  

For heat/humidity I've heard that smbc doesn't hold up as well as the crusting bc - but I could have misunderstood.  

I live in the North Dallas area and while it's not as hot/humid as say Houston, it can still get pretty bad.  So which is best?  

TIA.  

lovestobake8587

AWell I'm in Houston, and I use smbc just fine. Good old air conditioning :). I would say though that it really doesn't matter. Just try to use all butter in your buttercream so that when you chill it, it becomes firm :)

I only use a non-crusting, all-butter buttercream, but I find it especially helpful when I do carved cakes.  Depending on the cake, there may be small nooks and crannies that have to get iced.  Lots of times I will crumb coat with a spatula and then do "micro" coats of buttercream using my hands.  The heat from my hands helps to thin the BC slightly.  I will then refrigerate between coats.  When I'm done I have a very nice, smooth finish to work with.  HTH!

Thanks to morganchampagne and cupadeecakes for your responses. 

Question for you ... so you DO refrigerate your cake after doing the crumb coat before you carve?  Then what about after you've added your buttercream before the fondant?  Do you put it in the fridge for a bit as well?  

AYep. I do:

Crumb coat Chill Add icing and smooth Chill Cover and fondant

I don't use perishable fillings so once I cover in fondant, I just leave my cakes on the work table inside of cake boxes

I always work with my cakes cold, so yes to all those questions.