Hi there, thanks so much for this….. I only use real buttercream for my cakes but Seattle, WA has gotten some HOT weather this summer and my cakes are getting bumpy!!! I’m thinking if using this as my “primer” since it has butter in it too, it wont be such a “crisco” tasting buttercream. I have 2 questions…
Do you thin out your crumb coat for fondant, then put a second buttercream coat? how soon can I apply fondant?
How long can I make this ahead of time? Some weeks I have 2-3 cakes to do. I am a home baker.
Thanks again
Tasha Faith
