I'm a newby to this forum and to caking generally, but have learned so much by reading various threads. My thanks to Mr. Google for directing me here so many times. :-)
I have a question about mixing icing types. I normally use SMB, which I prefer flavour-wise, for under fondant (which I have minimal experience with, but working on that), and for covering cakes, but I find it is a very difficult icing to smooth using the traditional methods (hot spatula, parchment paper, etc.), so I'm wondering if it would be odd to mix icing types on one cake? For example, if I were to use crusting buttercream for an area I want to make smooth, but use SMB for the rest of the cake...? Does that make sense?