jardot22 Posted 30 Apr 2009 , 8:00pm
post #1 of

How thick do you recommend rolling your fondant? And then also, how thick do you recommend the layer of buttercream underneath to be? I have found recently that I get the best results with a thin layer of butterceam and a thick layer of fondant, but some people like a thick layer of buttercream, which always ends up a huge mess for me when the fondant starts pushing the buttercream down and it bulges at the bottom. I'm trying to improve the look of my fondant, and am curious to know what works best for others. Thanks for any tips or advice!!! icon_smile.gif

20 replies
Shelly4481 Posted 30 Apr 2009 , 8:07pm
post #2 of

From looking at your pictures, you have it down. I personally like a thin layer of fondant and med amount of bc. More than a crumb coat but not thick.

JenniferMI Posted 1 May 2009 , 12:31am
post #3 of

I like a normal layer of icing and a thin layer of white chocolate fondant. I'm happy to share my icing recipe if you want it...

Personally, when I eat cake, I like creamy icing... I think a firm bodied icing works great. I never have any issues with the icing come out the bottom.

Jen icon_smile.gif

sweetcravings Posted 1 May 2009 , 8:37pm
post #4 of
Quote:
Originally Posted by JenniferMI

I like a normal layer of icing and a thin layer of white chocolate fondant. I'm happy to share my icing recipe if you want it...

Personally, when I eat cake, I like creamy icing... I think a firm bodied icing works great. I never have any issues with the icing come out the bottom.

Jen icon_smile.gif




Jen,

I've only done one other fondant covered cake before and i had put on a normal layer of icing too. I too had the icing gushing out the bottom of the cake base. I noticed it after i started smoothing. I was unable to reuse the excess fondant at the bottom because there was so much buttercream on it.
Do you chill your cakes first? If yes, how long? and wouldn't refrigeration cause condensation to form under the fondant?

Suz

Rylan Posted 1 May 2009 , 8:47pm
post #5 of

I suggest Jeniffer's recipe. I havn't tried it (Don't have the dvd yet) but I'm dying to know.

Normita Posted 1 May 2009 , 8:56pm
post #6 of
Quote:
Originally Posted by JenniferMI

I like a normal layer of icing and a thin layer of white chocolate fondant. I'm happy to share my icing recipe if you want it...

Personally, when I eat cake, I like creamy icing... I think a firm bodied icing works great. I never have any issues with the icing come out the bottom.

Jen icon_smile.gif




Jen...I would love to have your icing recipe? Are you still planning on coming to Hollister?

Iva1976 Posted 1 May 2009 , 8:59pm
post #7 of

Hi Jen,

I would also LOVE to have your recipe!

Thanks!!! icon_biggrin.gif

Iva

jardot22 Posted 1 May 2009 , 9:26pm
post #8 of

Thanks Jen! I would love your recipe! And thanks for the compliments icon_smile.gif

dsilvest Posted 1 May 2009 , 9:32pm
post #9 of

Thanks

I would also like your recipe

pkinkema Posted 1 May 2009 , 9:38pm

Me, too! Me, too! I'd love the recipe!

I haven't ever liked cake with fondant because of the texture--but they are soooo beautiful that I hope to find something I would be proud to serve.

Rylan Posted 1 May 2009 , 9:49pm

I think you need to buy her dvd for her recipe. Check out her site http://www.jenniferdontz.com

She has tons of great stuff.

LittleLamb2 Posted 1 May 2009 , 11:10pm

I would also love to have your recipe.

Thanks

mbt4955 Posted 1 May 2009 , 11:20pm
Quote:
Originally Posted by JenniferMI

I like a normal layer of icing and a thin layer of white chocolate fondant. I'm happy to share my icing recipe if you want it... Jen icon_smile.gif




Jen, are you offering to share your icing recipe? I know that your fondant is covered on your DVD (which is GREAT!!), but I am still trying to find the perfect buttercream for me. If you're sharing, I would love to have it. I did a search and didn't find anything in the Recipes.

BTW, your/my chocolate pearls were a huge hit at the wedding. My next attempt will be your fondant. icon_smile.gif

Thanks,
Martha

katielb Posted 2 May 2009 , 7:45am
Quote:
Originally Posted by JenniferMI

I like a normal layer of icing and a thin layer of white chocolate fondant. I'm happy to share my icing recipe if you want it...

Jen icon_smile.gif




I would be very grateful for your recipe Jen - if the offer is still available icon_smile.gif

Thanks icon_smile.gif

mbt4955 Posted 2 May 2009 , 3:29pm

If you will email Jennifer Dontz and ask her for the recipe, I'll bet she will send it to you. There is an email link on her profile and on her thread post. Just click it and the email box will open up. Be sure to put a subject in and don't forget "please" and "thank you" ... not that any of us would! icon_biggrin.gif

Martha

Peridot Posted 2 May 2009 , 3:30pm

I have only made three fondant cakes, one with Wilton BC, one with Sugarshack's BC and one with IndyDeb's BC. I have not had any icing come out of the bottom and I was always able to use my leftover fondant. Indydeb's BC is great - the recipe is on the site. It holds up in humid weather and tastes great. Give it a try - I am hooked on her BC. There is a thread/testimonial on here a few days ago about her BC.

sweetcravings Posted 2 May 2009 , 11:06pm

Well, i think the chilling of the cake definitely made the difference with the icing coming out the bottom. Today I chilled my cake beforehand and i barely had any buttercream come out..thanks for the tip.
That was the least of my concerns with my cake today..ugh..i have so much to learn with covering a cake with fondant. It was my second cake done in fondant and honestly i dunno if i want to do it again.

Lee15 Posted 4 May 2009 , 12:33pm

I use to have the same problem of the buttercream pushing out. Now, I start the day before, put buttercream on the cake and leave it in the refrigerator overnight so that when I actually touch the cake it feels hard. By the time I am finished rolling out the fondant and laying it on the cake, it is starting to come back to room temperature, but it allows you to smooth it without the buttercream moving too much. Also, the fondant will stick to the buttercream without any "glue".

soldiernurse Posted 22 Mar 2013 , 5:23pm

Jen, I would love to have your white fondant recipe! Please share!!hat1.gif

LisaPeps Posted 22 Mar 2013 , 10:44pm

AShe posted that 4 years ago... You can buy her DVD to get the recipe.

superstar Posted 22 Mar 2013 , 11:05pm

Jen is such a wonderful caring, sharing person I am sure she will share her BC frosting recipe. I too like to use a regular layer of BC under thin fondant & find that as long as I don't smooth the fondant from the top of the cake down to the bottom there is no problem. Hope this helps!

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