ASorry in advance if this is a topic that has been covered already.

I usually fill my cake with SMBC but cover the outside in ganache before applying fondant. This time I have covered it in SMBC and now I'm ready to cover it in fondant. It has been in the fridge for a few days covered in the SMBC (this was a trial for a recipe so now I'm basically using it as a dummy cake). When I take it out to cover in fondant I am concerned that the SMBC will begin to have a weird reaction as it startsto warm up. Will it work ok or are there any precautions I should take? Should I cover it cold from fridge or let it come to room temp? Thanks in advance for the help.

i cover mine cold from fridge

It's much easier to cover it cold from the fridge.  If your SMBC is at room temp, it tends to get mooshy (<---official terminology) as you try to smooth your fondant over it.

Do you ladies who cover from the fridge ever get problems with air bubbles?

I've had to revert to covering at room temp as I'd get a really nice finish, go and do something for 1/2 hour then come back and find a HUGE bubble on the top, or side, or both. 

i then store my cakes in the fridge and if i remember i place holes in each layer through the fondant so the trapped air has an escape route-- just with a hat pin -- rarely do i get those but yes sometimes i do

I do get the odd bubble, but I prefer to deal with the bubbles than try to deal with sloppy SMBC when smoothing the fondant.  If necessary, I will also often toss the fondant-covered cake back in the fridge for a short time to firm the icing back up before I do any further decor.

AHmm ok, I thought other people were just doing it with no issues, so it's nice to know it's not just me!

Thanks for your thoughts on it :)

Btw, I'm sorry for hijacking your thread op!

AHow are covering an SMBC cake when it's room temp? Doesn't it just squish out? How do you smooth down the edges and corners of the tiers? Do you happen to have a photo of a tier that you covered at room temp?

AThe one I've got as my avatar was done like that. I just found it better to not come back to a massive air bubble that just appeared which is why I went back to covering at room temp.

I've not really had an issue with it squishing out or anything, but then unless it's really warm I do find it'll harden a little if left out.

I just use smoothers, a couple of flat and a right angle one. I do find it much easier to get a good finish with a cold cake, but as I mentioned, I'd get a decent finish then find a huge bubble a while later. After it happened more often than not I gave up and went back to room temp.

If we have another heatwave here this summer though I'll just have to suck it up and get my pricking pins out! :)

I don't understand how people can cover buttercream covered cakes with fondant, I have never been able to do it. I tried with ABC and got it on but couldn't smooth it as it was squishing out of the bottom of the cake. I tried it with a cold SMBC covered cake and I couldn't use my smoothers on it as they kept sticking to the fondant because of condensation. So I got the fondant on but couldn't smooth it. I just tell all my customers I use ganache only now, I can't deal with buttercream and don't have the patience to learn. This is a hobby for me so I'm happier doing it my way.