SugarBakers05 Posted 28 Oct 2008 , 8:41pm
post #1 of

Do you think it is better to ice the cake with a crusting b/c or regular soft b/c. When i used my regular one, smoothing the fondant was hard, and it kept oozing out everywhere. Has anyone ever have that happen, I don't know if you put a thin crumbcoat, or ice it like normal and apply fondant?

10 replies
dcordova Posted 28 Oct 2008 , 8:50pm
post #2 of

There's a thread somewhere on cc that says you can use noncrusting bc under fondant but you should refrig or freeze it just enough to firm up so you don't have the 'oozing' problem. I haven't tried it, but it makes sense to me!

MistyGirl2008 Posted 28 Oct 2008 , 9:15pm
post #3 of

I tend to use not such a soft b/c under fondant so it doesn't slip around too much. And I also use a fairly thin layer under the fondant although enough to smooth out any indentations in the cake itself.

Ayanami Posted 28 Oct 2008 , 9:24pm
post #4 of

I have always used a crusting BC & I have even used Wilton's box mix whipped icing. With the BC, go ahead & let it crust over, then apply pipng gel to the bottom of the cake (about an inch up so it doesn't ooze out) If you are using the whipped icing make sure to give it a good thick layer since it is so soft & could easily loose it's shape, then just cover with your MMF, no piping gel needed.

HTH

SugarBakers05 Posted 31 Oct 2008 , 7:55pm
post #5 of

thanks for the advice everyone!

Dinny2222 Posted 1 Nov 2008 , 1:57pm
post #6 of

I see that DH has canned buttercream frosting. Can this be used under fondant?

marknelliesmum Posted 1 Nov 2008 , 2:51pm
post #7 of

I use jkalman's b/c recipe under fondant. If I add something other than essence for taste I coat the cake then freeze for 5mins to allow the b/c to firm up a bit but it usually works well for me.

mamacc Posted 1 Nov 2008 , 10:01pm
post #8 of

I use a firmer recipe that has a lot of fat (hi-ratio/butter combo), so it doesn't crust. I prefer to use a thicker BC and not too much of it...and def freeze it for a few minutes to harden it up! If it does crust I mist lightly with water bottle before covering with fondant.

alanahodgson Posted 1 Nov 2008 , 10:09pm
post #9 of

I like using an all butter/sugar syrup based icing because it gets very firm under the fondant for super sharp edges. Plus, its less sweet so its a nice compliment to super sweet fondant.

juliepalangi Posted 9 Sep 2012 , 4:25am
Quote:
Originally Posted by alanahodgson

I like using an all butter/sugar syrup based icing because it gets very firm under the fondant for super sharp edges. Plus, its less sweet so its a nice compliment to super sweet fondant.




THIS is information I need!! Alana can you please share? I am using a half crisco half butter bc and cant get it to stay firm!!

Thanks....

Julie

debidehm Posted 9 Sep 2012 , 5:21am
Quote:
Originally Posted by juliepalangi

Quote:
Originally Posted by alanahodgson

I like using an all butter/sugar syrup based icing because it gets very firm under the fondant for super sharp edges. Plus, its less sweet so its a nice compliment to super sweet fondant.



THIS is information I need!! Alana can you please share? I am using a half crisco half butter bc and cant get it to stay firm!!

Thanks....

Julie




Ditto!

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