In a few weeks I will be doing my first wedding cake with a 'Buttercream' finish to it and I have a few questions to ask to make sure I get it right .
1. Should I dirty ice/crumb coat the cake before I do the finishing decorated layer, if so how many times?
2. You know how sometimes white buttercream turns yellow when its placed in the fridge or left to sit out, how can this be prevented? Should it be covered?
3. In the image the bride sent me, the effect is almost like an unfinished look, like you can see the different ways the palette knife has moved across the cake.
Any advice would be much appreciated and really look forward to the answers! Thank you!