Help With Rum Cake!

Decorating By CristyInMiami Updated 16 Aug 2008 , 6:12am by sadiepix

CristyInMiami Posted 15 Aug 2008 , 8:49pm
post #1 of 4

Do I put the glaze right away?


Can I wait add the glaze and then the fondant with no buttercream?


Do i have to add buttercream too?

Please someone help me! Thanks icon_cry.gif

3 replies
sadiepix Posted 15 Aug 2008 , 10:25pm
post #2 of 4

I don't usually fully glaze a rum cake that I plan to ice. It gets too moist that way.

If you are glazing then it works best to do it while the cake is still warm.

I would use a rum-based brushing syrup before icing, rather than the butter-based glaze rum cake often has on it.

Don't know about fondant, but I would be afraid that the fondant would get too moist if the cake was glazed with no buttercream layer underneath it, at least a thin one.


CristyInMiami Posted 16 Aug 2008 , 5:48am
post #3 of 4

Thanks Sadie but I learned the hard way.

It was WAY too moist and even started to go through the buttercream because my fondant kept breaking off. I hd to put two thin layers of fondant and hopefully it will be good tomorrow morning.

sadiepix Posted 16 Aug 2008 , 6:12am
post #4 of 4

Oh crud!
I am so sorry, I hope it holds up for you!

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