Thank you all so much.for your input I have taken everything on board. I just saw that if you are making a buttercream covered cake it said on YouTube you need crusting. I will just do a normal buttercream. Although the Swiss thing sounds really nice can someone give me a details how to make it so I can practice.
Can I ask once you have made cakes and covered crumb coat then cover with butter cream should I then put in fridge or will I keep out in case gets to hard.
amanda
