I think Bunny said at the time it is best to use a crusting buttercream underneath. (Now, whether it needs to crust BEFORE or AFTER the fondant goes on... not sure!)
I always use a crusting buttercream that has crusted over so that I can get it nice and smooth before I put my MMF on. I place about 1/4" of icing on my cake too. I use that because some people do not like to chew their frosting (the MMF) and they then can peel it off and eat the buttercream that lies below.
I've used the Pillsbury Vanilla Rich and Creamy and used it as a crumb coat, put it in the fridge to firm up and I did get a nice crust on it. I covered it with MMF (bunnywoman's of course!) and it turned out great! No slipping, no moving...
I used just enough icing to cover the cake to the point where you can't see the actual cake. In other words, a thin layer. And I let it sit for about 15ish minutes before applying fondant.
As posted, it's a matter of person preference as to frostings..I personally use bunnywoman's recipe but if I was in a real bind I would not hesitate to use a canned frosting...just make it a thin crumbcoat that you let sit for a while..
have fun and let's see the finished cake..
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