Do You Need A Crumb Coating Brfore Rolled Fondant...

Decorating By Becscakes Updated 31 Jan 2009 , 3:27am by prterrell

Becscakes Posted 30 Jan 2009 , 8:48pm
post #1 of 4

I have a order for a 30th Birthday Cake to do next week but ive been asked to leave out the buttercreme crumb coat.
She only wants rolled fondant (sugarpaste)
It's going to be a 10" square White Chocolate Mud Cake. White covered cake with black decorations.
My problem is i dont like putting fondant straight onto a cake without a crumb coating, ive done this when i first started out a long time ago and it never looked smooth.
Any ideas on how i could get it smooth without the crumb coat?

3 replies
prterrell Posted 30 Jan 2009 , 8:53pm
post #2 of 4

You need a crumb coat of something. At the very least, a light coat of clear piping gel. Since you are doing a white chocolate cake, I suggest using a light coating of white chocolate ganache under the fondant.

Becscakes Posted 30 Jan 2009 , 9:02pm
post #3 of 4

Yeah i agree, i think i will do a crumb coat in white choc. ganache.
Is there any tips on how to make it a harder surface, i always make a whiped ganache not sure if that one will work...

prterrell Posted 31 Jan 2009 , 3:27am
post #4 of 4

I'd do a plain ganache, not a whipped one, so less of the cream.

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