DJ, I’m far from an expert, but I do it the way you do it, a crumbcoat that I refrigerate, and then a second layer of buttercream just before I put on the fondant. I try to get the second layer nice and smooth with the Viva paper towel method before I apply the fondant. One of these days, I’d love to try ganache to see if I can get the super sharp edges I so envy!
Toni, Pennsylvania, https://www.facebook.com/WhiteCraftyCakes
