Originally Posted by AZCouture
Originally Posted by jenscreativity
I let my cakes settle for hours with some weight on it..
But talk to just about every person who uses a meringue BC, and we don't have to do that.
I always use SMBC on my cakes, and I've always weighed my cakes prior to crumbcoating. I guess I always thought since meringue BC's are lighter, that they were more delicate, & more susceptible to squishing under the weight of the fondant. I suppose, too, that I always weigh my cakes to settle them because I've been too afraid not too. After all, we don't want to skip a step, work so hard on our cake, & end up with the nasty bulges.
Have I been doing this step unnecessarily? What about when you use fruit fillings (these always seem especially susceptible to leakage)?