Okay maybe I'm wierd or something but fondant seems to be
much more of my friend than frosting.
I haven't had very many problems with fondant, my cakes turn out just fine.
My only issues with fondant are that when I put the fondant over the
frosted cake, the frosting like goops out in this disgusting mess when I'm
smoothing the fondant it drives me LOCA!!!!!!!
It also prevents the fondant from being as crisp and flat as I would like.
Should I limit the amount of frosting I'm putting on the cake or should I roll the fondant out thinner? Or both?
The only reason I have been putting more than a crumb coat on of frosting is because I've heard from so many people how they don't like how fondant tastes so I wanted them to have the frosting underneath so that they will like how the cake tastes.
I use a little less buttercream than normal and I also make a stiffer buttercream which holds up better. I just either add a little extra sugar or less butter/shortening.
you are putting on too much buttercream. if people don't like the taste, keep experimenting -fondant can be really delicious. and it definitely should be no more that 1/4" thick (I aim for 1/8" thick fondant)
I was taught to mix flavored vodkas in the fondant. The alcohol evaporates. I have been using raspberry. You don't really taste it but it is tastier. They say to put a crumb coat of BC which is a really thin layer. I've read that people put some sort of jam or other coatings on too. What I discovered recently, I don't trim the fondant that much until I have it as smooth as I can get it. The buttercream doesn't ooze out & make your fingers all messy.
Would putting the frosted cake in the freezer help?
I haven't tried doing this yet.
I always use a very generous layer of buttercream under fondant, because even though I use Satin Ice fondant - which tastes delish - some people just don't like fondant.
After icing the cake and smoothing it, I put it in the freezer for about 15 minutes to set the icing hard. This gives me the ability to really work the fondant as much as I need to without the buttercream moving.
I do the same as Sherri. Applying fondant to a chilled cake makes the job a lot easier.
I use a full coating of buttercream under my fondant - but you have to chill it before you add the fondant or it will do exactly as you are saying.
I'm not the original poster, but I just wanted to say thanks to those who answered. I've had the same problem!
I love this website.
I use a full coat of buttercream, but I always chill the cake really well before covering with fondant.
I always cover the cake just like a buttercream cake - leave it in the fridge for several hours to let it crust nice - then I can put the fondant on - no problem! I've done the freezer for about 20 minutes as well!!
Depending on how much icing you're using underneath, it could be too much but I normally do like others have said and chill my cakes ALWAYS before applying the fondant. It gives you so much more working time with the fondant when the cake is chilled. I never do a crumb coat of icing 'cause I'm afraid someone won't like the fondant, though, I have had no complaints. Hope this helps....you have gotten the best advice from others to me...so good luck!
with my last cake I used your advice to put the crumb coated cake into the freezer for a little bit before I put the fondant on.
No goopy mess whatsoever : )
I also rolled the fondant much thinner than usual, which also seemed to help my cake have more crisp edges.
I love cake central! I don't know what I would do without it.