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cakesweetiecake
Frequent Member
Joined: Jul 27, 2008
Posts: 342
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 Posted:
Fri Oct 02, 2009 9:51 am |
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Just curious, what is the method when placing fondant/gumpaste accents and/or toppers on top of buttercream cakes? I've made a few cakes where the weight of the topper/accent caused it to kind of dig or sink into the buttecream cake. I ususally refrigerate my cakes. However, once the buttercream comes to room temperature, topper/accent often sinks into the buttercream.
I know it these accents probably work best on fondant cakes, but I am looking for other suggestions when using buttercream.
Any suggestions or ideas?
Thanks in advance. |
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cakesweetiecake
Frequent Member
Joined: Jul 27, 2008
Posts: 342
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Tue Oct 06, 2009 8:14 am |
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delisa01
Frequent Member
Joined: Jun 24, 2007
Posts: 250
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Tue Oct 06, 2009 8:33 am |
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I glue the topper onto a lollipop stick with chocolate, let set, then stick it into the cake. I have done this with a non-crusting buttercream and didn't have any problems. HTH |
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Jaeger
Junior Member
Joined: Sep 15, 2008
Posts: 51
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Tue Oct 06, 2009 8:37 am |
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I do something similar. I make a topper on a smaller cake board (e.g. a 4- or 6-inch board for an 8-inch cake) and insert dowels into the cake so that the topper sits just above the buttercream. I usually use dabs of royal icing on the dowels to hold the topper in place and then the topper can be removed without damaging the buttercream icing. |
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cakesweetiecake
Frequent Member
Joined: Jul 27, 2008
Posts: 342
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Tue Oct 06, 2009 4:09 pm |
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Thank you for your responses! This helps alot! |
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