Can I put fondant on a cake w/o putting any buttercream under it?? I want the crust of the pound cake to show through where I am going to cut out designs.

When I cover a fruit cake I have used boiled apricot jam under marizpan and then put fondant on top, which would probably work in the same way.

I don't know if this helps.

Panda

Yes, melted, strained apricot jam or piping gel - something to act as "glue" to keep the fondant in place.

Thank you both. How much do you use and does it impart much flavor on the cake?

Again my experience is with a fruit cake but it is not an obvious flavour.

As for how much it is just trial and error. When you boil the jam it turns into a liquid and you only need to brush/ spread a thin layer over the cake.

Good luck.

Panda

A recipe from one of my Wilton books says to heat 1 Cup Apricot preserves to boiling and strain. Brush on cake while still hot. Will cover a 10 x 4 inch cake.

Good luck!

Do use something as a barrier between the cake and fondant, though.
I have also heard of using warmed jam.

I tried cutting corners for a showcase once and skipped the BC under the fondant on one of my mini-cakes and the fondant just disentegrated (began liquifying) due to the moisture of the cake (?).

Will the apricot preserves make the fondant melt????

The preserves should be fine since a lot of pros seem to use them. I guess the sugar helps block the wetness of the cake. Not really sure...

You can also use sugar syrup and I've even brushed on a little alchohol or water, it doesn't have to be jam.

at least piping gel would be clear...