Originally Posted by TickledPink
I've only used buttercream as a crumb coat under my fondant but after hearing about using a glaze, I'm thinking of switching.
anyone do this and have good results?
Also what type of glaze did you use?
Tickledpink, I find that using buttercream not only acts as a crumb coating, but also as a foundation for your fondant. If you use a glaze, you will need to add something for a foundation. In Australia for fruit cakes we use marzipan, let it sit for about 48 hours before putting the fondant. On chocolate mud cakes i've used two layers of fondant.
Hope this helps
PS: I have never used glaze though, i use sugarsyrup to stick my fondant on, because if your cake is going to sit for a long time, especially fruit cakes that can last for months, apricot glaze has a tendency to ferment.