Stiff Buttercream Recipe

Decorating By marisahe Updated 4 Jul 2008 , 11:55pm by sugarshack

marisahe Posted 4 Jul 2008 , 7:16am
post #1 of 4

Hello! I am desperate for some help. My fondant covered cakes don't last 24 hours. The MMF fondant seems too heavy and/ or the BC underneath is too thin. The cake wilts and loses shape after a couple of hours. What do I do? I am using a dense cake. I do build a dam to hold in the filling in. The cake is practically frozen when I frost it. Could it be condensation ? or is the MMF melting? Please help!

What buttercream recipe do you use underneath MMF?

3 replies
scopey Posted 4 Jul 2008 , 7:31am
post #2 of 4

I would make sure the cake is thawed first.

indydebi Posted 4 Jul 2008 , 2:02pm
post #3 of 4
Originally Posted by scopey

I would make sure the cake is thawed first.


If you need stiffer BC, just add more sugar.

sugarshack Posted 4 Jul 2008 , 11:55pm
post #4 of 4

yes, I think the frozen cake may be causing too much condensation and causing it to wilt.

I level fill, let settle

crumbcoat and then cover

use firm cake

use VERY firm dam

dont roll fondnat out thicker than 1/4 inch.

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