Should Buttercream Be Room Temp Or Chilled Before Fondant?

Decorating By cherrycakes Updated 3 Nov 2008 , 3:15am by cherrycakes

cherrycakes Posted 30 Oct 2008 , 4:13am
post #1 of 6

I'm sure I've read this a million times but I can't seem to find the answer when I need it! I am covering cakes in MFF tomorrow and I'm wondering if the buttercream layer should be room temp or chilled before putting the fondant on? I have only covered a couple of cakes but found the icing was smooshing out the bottom. I'm wondering: if the buttercream is cold, would that be prevented? Thanks for any info!

5 replies
sayhellojana Posted 30 Oct 2008 , 4:28am
post #2 of 6

I've done it both ways with MMF. (I covered my first cake with MFF today though, and I think this answer will still apply) I didn't get smooshing unless I pushed down, which caused tearing anyway. I watched a video on youtube saying to push up, which sounds weird, but it worked for me.

KoryAK Posted 30 Oct 2008 , 5:55am
post #3 of 6

I love mine to be cold. No smooshing at all and you can press HARD.

ccarroca Posted 30 Oct 2008 , 6:01am
post #4 of 6

ditto on the cold. Not freezing cold. The edges stay crisper.

cherrycakes Posted 30 Oct 2008 , 11:45am
post #5 of 6

Thanks for your quick replies! I'll give it a try!

cherrycakes Posted 3 Nov 2008 , 3:15am
post #6 of 6

I just wanted to give a quick update. I tried putting the fondant onto very cold buttercream and it worked great! I didn't have any issues with icing smooshing out the bottom! Thanks for your help!

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