I am making a fondant covered cake this weekend. I made a batch of SMBC and it is so soft, how does it hold up under fondant? I know it firms up with chilling, but the cake will be at room temp for a day. Any suggestions?
I have used regular shortening bc before, but looking for a more sophisticated chocolate flavor as the cake will be mocha. Has anyone made a good chocolate BC with crisco?
Go to the recipe sectiion and look up my Jibbies Chocolate Velvet BC.
I also have a White Velvet BC recipe there. I use these on all of the bc cakes and under the Satin Ice fondant that I use when someone wants a fondant cake.
Once the cake comes to room temp the SMBC will hold up just fine under the fondant. I use SMBC on all of my cakes and many are covered in fondant. The fondant will set up on the outside a bit and the SMBC is really more sturdy than we give it credit for.
Thanks! That will be perfect!