I'm making a carrot cake with simple buttercream as a filling. Can I use the same buttercream to crumb coat the cake, or should I use smbc??
Would two different types of bc in the cake throw off the flavors, since the person I'm making it for really loved the simple buttercream?? Oh...and it will also be covered in fondant, so I'm unsure what to do. I've looked at indydebi's recipe with a lot of great reviews...would this work with fondant??
One more question, do I need to use a crusting buttercream under fondant??