Hi all, quick question, how much butter cream do you put under fondant and i'm making the wilton recipe for class, she gave us another one, but i need to use things i have in the house. until i can find another that is not so sweet, i mix it and it seems to be stiff, i seperate it for the medium consistancy and when get to class it's to thin, does any one know with the wilton how much water is just right. thanks
Here's the classic Wilton b/c recipe:
(For class use all shortening as per the footnotes.)
Wilton help links:
(Frosting cake w/buttercream & covering cake w/fondant.)
Most members use the same amount of frosting or slightly less on cakes to be covered completely in fondant.
*If using Wilton fondant, I'd use the normal amount of b/c because everyone is going to be ripping that fondant off....
Also, your b/c won't ooze out the bottom of the cake layer when you smooth if you chill the b/c covered cake until the icing firms up, before applying the fondant.