Hi Karen I always use buttercream…I think one of your issues is you don’t have any sugar in your buttercream. .was that a misprint???
You can keep your buttercream at room temp so you can crumbcoat your cake and then like ganache refrigerate it until very firm and then add your finishing layer of buttercream; refrigerate until firm; I use corn syrup or water with a brush to brush onto the cake and then add your fondant…my last cake was a book cake and I had to work with it to add the gold and silver paint, it was humid here at that time but nothing moved..it became soft but didn’t loose it’s shape.(you can look at my CD if you like)..hope this helps…if you like I can pm you my buttercream recipe..Enza x
Sweet-E
