Help With Buttercream And Fondant - Please!

Decorating By akslice Updated 20 Oct 2008 , 1:51pm by akslice

akslice Posted 20 Oct 2008 , 1:20pm
post #1 of 4

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?

3 replies
jibbies Posted 20 Oct 2008 , 1:28pm
post #2 of 4

I do!
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.


FromScratch Posted 20 Oct 2008 , 1:45pm
post #3 of 4

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.

akslice Posted 20 Oct 2008 , 1:51pm
post #4 of 4

Thanks! That will be perfect!

Quote by @%username% on %date%