I have been re-watching the whole Ace of Cakes series as a method of research, and I have noticed that when they did any kind of sculpting of a cake, the butter cream between the cake layers was very VERY thin, almost as if it was simply there as a glue. The same went for the outside of the cake. It seemed like simply a crumb coat was applied in order to get the fondant to stick.
Is this in line with how most people do it?
I also noticed that he used a mass produced American butter cream to cover his cakes (at least in the early seasons). Is an ABC preferred for sculpted cakes over a SMBC? Pros and cons?
Thanks in advance guys and gals =D