Crumb coat question

[moesfluffytoes]

Experienced bakers: what do you use as a crumb coat under fondant?

My last few attempts ended up with huge bubbles as the fondant didn't appear to stick. I'm perfecting a vanilla sponge with vanilla buttercream and strawberry jam but want the fondant to stick this time!

Thanks in advance.

Buttercream in general. If it’s not sticking, is it because it’s been in the fridge and buttercream is therefore hard? If so, fill the cake and then refrigerate it to firm up the cake. THEN crumbcoat it and out the fondant onto the fresh/soft crumbcoat.

Personally I prefer to use ganache under fondant but it’s far more involved. White choc would be my choice for a vanilla cake.

*put

I use buttercream. Tend to fill and crumb coat then put in fridge, then put a thin fresh crumb coat on and out fondant on right away.

Interesting. Thanks for the replies. All the blogs I've read on the subject seem to say the cake needs to be as cold as possible and the crumb coat needs to be very firm before putting on fondant.

I'll have a go with a thin soft crumb coat.