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swiss meringue buttercream & fondant???

post #1 of 9
Thread Starter 
i'm pretty sure someone has already asked this question but i have looked almost everywhere in the forum & didn't find an answer.

can i cover my cake with fondant if i crumb-coat it with swiss meringue buttercream OR italian meringue??

THANKS!
post #2 of 9
Of course. Why wouldn't they work?
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #3 of 9
yes. They are my favorite. I get much better looking cakes (straight sides and sharp edges) when I use those frostings under fondant. Plus, they are much better tasting than using powdered sugar frosting. Less sickenly sweet, less gritty.
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post #4 of 9
Gosh, I was just wondering about that yesterday icon_smile.gif
I always use ganache, but I'm a hobby baker and ganache does get expensive...so, I did wonder about IMBC...but, isn't IMBC a very soft icing??
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post #5 of 9
Yes, it is, but you frost the cake, straighten up the sides, top and edges, then refrigerate it. Once it is firm, cover in fondant. Voila!
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post #6 of 9
^^ When you put it in the fridge it hardens and holds its shape. Think 'Butter' and 'Fridge.'
post #7 of 9
Ahhhh, thank you karate and vgcea! I will use IMBC next time for sure icon_smile.gif
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post #8 of 9
Quote:
Originally Posted by vgcea

^^ When you put it in the fridge it hardens and holds its shape. Think 'Butter' and 'Fridge.'



That's a brilliant way to describe it, I've always wondered about it and never had the guts to try it but now that I understand how it works I'll give it a go, thanks!
post #9 of 9
You're welcome icon_biggrin.gif
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