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swiss meringue buttercream & fondant???

post #1 of 4
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 4
Swiss Meringue works best. Good luck.
Life is short, Break the rules, Forgive quickly, Kiss slowly, Love truly, Laugh uncontrollably, And never regret anything that made you smile.
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Life is short, Break the rules, Forgive quickly, Kiss slowly, Love truly, Laugh uncontrollably, And never regret anything that made you smile.
Reply
post #3 of 4
Thread Starter 
thank you, you're the only person to respond! icon_smile.gif
post #4 of 4
I need this question answered too! I usually fill with IMBC and coat with ganache, but this time, I'm just crumb coating in IMBC!

My spin on this question is: I have a crumb coat of IMBC and the tiers are currently in the fridge. For how long do they need to sit out before covering in fondant!? I have a 12" round, a 9" round and a 6" round (each about 3-4 inches).
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