I have a question – how much buttercream do you use when crumbcoating a cake to get it ready for fondant? Do you add a second layer of buttercream right before putting on the fondant?
I’m curious because every time I crumbcoat a cake – refrigerate it – and then add a second layer of buttercream (not thick – just enough to smooth out the sides), I end up with a cake that is kind of bumpy.
You can see how the second tier on the cake is not perfectly smooth – even though I tried like crazy to get it so.
Thanks for your “How-To” advice.
DJ - Fun Fiesta Cakes