Hi, can anyone help me!! Currently I use the crisco crusting buttercream for everything as it is so yummy, but I am having a huge issue using it for a crumb coat, I cannot get it to firm up in the fridge, and then it lets the fondant slip when I put it on, causing many many issues, and re rolling of fondant. Also do people put the fondant in the fridge before using to stop it stretching and cracking/splitting as easy. Sorry for all the questions, but I am fairly new to this, and I am trying to increase my portfolio!!!
Thank you so so much