Have you ever used any of Rose’s frostings/buttercreams/mousselines under fondant? Which one, did it crust (any of them?) and was it firm enough to aid in creating a smooth surface for adhesion?
I am a die hard crusting buttercream gal or ganache under my fondant normally, but am gearing up to give her buttercreams a chance for a good fondant base. In her books she suggests only using a tiny amount to adhere fondant, which is absolutely opposite of how I usually work, but now that I am comfy carving up a cake I suppose I will give it a whirl.
I can’t wait to hear the responses! I am dying to know, as I see a few others around here that love fondant as much as I do