Hi everyone....I'm sure there's a thread that answers this question somewhere, but I still have a hard time navitgating around the site to find what I'm looking for, plus, I still tend to be a lurker around here, but....

...I have a real quick question. How thick should the layer of buttercream be underneath a fondant iced cake? Should it be just as thick as only a crumb coating, or as thick as a regular buttercream iced cake? Also, how thick, then, should the fondant layer be?

Thank you all in advance for your help and expertise....this is such a knowledgeable community! Any other fondant advice is also greatly appreciated....I work mostly with buttercream and use fondant accents, but haven't totally covered a cake with fondant (yet!). I'm not too nervous about this order, but I do want to avoid bulges, blowouts, and I want that beautful smooth look that fondant is known for, not to mention I want a happy customer!

You will get different replies on this one
I think it should be almost but not quite as thick as you would if not putting fondant over it.
Others say just a nice, slightly thick, crumb coat.

I personally do it in a thick crumb coat. In my experience when it is too thick you get bubbles and it comes out the bottom of your fondant.

I agree with kakeladi, I like to have a nice layer of buttercream on my cake because not everybody likes fondant. This way, if they don't like fondant they can just pull it off and still have enough buttercream to eat with their cake.

I usually have a heavy crumb coat...I personally like some icing under my fondant when eating the cake....sometimes the fondant is just too much sweets and the icing is a nice balance with the cake. , To much and you get soft sides, that I find hard to get even and smooth and blowouts.

You are just going to experiment and what works best for you. Good luck. It took me a while to get use to fondant....but I love working with it now. I have gotten so much good advice, hints and encouragment from CC members.....

Happy Decorating.

What works best for me is to apply a crumbcoat, chill, and then apply a thicker coat of BC.

When you apply the second coat of BC it goes on so easy and really smooth over the chilled crumbcoat! Now I don't worry about applying my crumbcoat coat perfectly because that second coat makes life easy . (Theonly drawback is making sure there will enough BC for 2 coats).

A medium coating of BC underneath will protect the cake and give the people who dislike fondant some icing with their cake. It really is personal preference. (I do like the idea of putting on a thin crumbcoat and chilling and then applying another coat of BC.)

Thank you so much, everyone! That does help a great deal....I think I will try that thick crumb coat....seems like it just needs a little more than regular crumb coat, yet enough to have that thicker bit to have with the cake when the fondant gets peeled off and enough to make the fondat smooth without bulging, blowing out, oozing out, etc.

This cake isn't due until March, so I have time to experiment. My customer actually contacted me in October for this March order!

I am not an expert , I do a heavy crumb coat and it work really good.

Hey, this feed is really helping me too! I never know what to do. I just start slapping the BC on until I think it's going to work with the fondant. The only thing I'm working on right now is how thick to make the fondant!

I use hi-ratio shortening.

I use vanilla creamer instead of milk, add corn starch, meringue powder, salt and flour to the PS to cut back on the overly-sweetness, and I use LoRann butter flavor to give it good flavor. I also whip the shortening for a long time to get light and fluffy before adding the other ingredients.

Thanks for the info!

definately a thin coat- so you can still see the crumbs because you dont want to make it so think that you cant keep it level cuz then the fondant will look bumpy and weird! Also, i just let the cake sit for like an hour, then take it out of the pan ice it then freeze it for 2,3,4 hours then put on fondant and such.

I use only a crumbcoat to get the smoothest reuslt I can.

BUT others use a full coat and do great!

You have to experiment!

I will experiment....you all have been so tremendously helpful! Sugarshack, I totally trust your advice (have two of your DVD's and they're awesome!).

I trust everyone's advice here....I'm addicted to everyone and everything here!

I also use the hi-ratio shortening, and it has made a world of difference in my buttercream, so I have no reason to believe that it won't hold up well under the fondant.

Next question....is 1/8" about right for fondant thickness?

thickness is again personal preference for looks and taste.

some use super thin fondnat over thicker BC and vice versa. I use a little less than 1/4 inch over a CC of BC to get the best look I can get.

Others do different things, and again, you will have to play around and see what you like!!

Good luck!