Attaching Chocolate To Fondant? & Bettercreme Under Fond

Decorating By JCE62108 Updated 13 Jul 2009 , 12:20am by jclvs2

JCE62108 Posted 6 Jul 2009 , 9:58am
post #1 of 36

Ok Ive already asked a million questions about this cake, but here are two more. icon_smile.gif

How can I secure the chocolate shells and coral to the fondant cake? Will melted chocolate stick to the fondant?

Also, can you use bettercreme as a crumbcoat under fondant? I think I heard something about whipped topping not being good because of the moisture content but I dont know if that applies to bettercreme.

BTW I had to make the fan coral out of chocolate. I tried it with royal first, but after 2 days I couldnt pick up the stuff without it breaking. It wont last a 3 hour car ride, even if I packed it in a box. I like it better out of chocolate anyway. Do you guys assemble your shells on site? Im a little worried about driving so far with that fan coral on the cake. Even though its stronger than the RI, its still very delicate. How do you guys so this?

35 replies
bettinashoe Posted 6 Jul 2009 , 10:23am
post #2 of 36

I always put a crumb coat of buttercream under fondant. Just make certain your crumb coat is very smooth. You can attach anything to fondant with a little "glue" made of tylose and water or gumpaste and water. I've not made the shells so I can't help you there. The coral sounds lovely..good luck with it. What about making it from gumpaste?

JCE62108 Posted 6 Jul 2009 , 10:15pm
post #3 of 36

I tried making the coral with gumpaste, but it looked bulky and unrealistic. It looks very delicate and pretty done in RI or chocolate. Ill see if I can post some photos later tonight.

Tylose glue will hold chocolate to fondant? Im so worried about transporting this thing, but I also dont want to have to do too much work on site. That makes me nervous. I always worry that if something goes wrong I wont be able to fix it as easily on site.

bettinashoe Posted 6 Jul 2009 , 11:19pm
post #4 of 36

You know, I'm not sure about chocolate on fondant. I think you should try it first. I'm trying to remember if I've every attached chocolate and I can't really remember doing so. I don't want to provide you with bad information. I would love to see the pictures. RI would make really pretty coral pieces. Just make sure you have a lot of extra pieces. Good luck on transporting them.

JCE62108 Posted 6 Jul 2009 , 11:55pm
post #5 of 36

Here they are. icon_smile.gif

EDIT: Ok sorry I had to re-upload all the photos after I deleted my double post for some reason. grr.

JCE62108 Posted 6 Jul 2009 , 11:55pm
post #6 of 36

double post. icon_sad.gif Im having trouble with this site lately.

bettinashoe Posted 7 Jul 2009 , 12:56am
post #7 of 36

Wow. Those are really nice pieces. I absolutely love the coral. You're correct, they look (and probably are) very delicate. I can't wait to see the finished cake.

BlakesCakes Posted 7 Jul 2009 , 1:07am
post #8 of 36


Bettercreme has too much water and air in it. It will deflate, ooze, and melt the fondant from the underside. No whipped frostings/toppings under fondant, ever.


JCE62108 Posted 7 Jul 2009 , 1:13am
post #9 of 36

Wow. Ok. A simple, "no, that wont work" would have sufficed. lol. icon_razz.gificon_biggrin.gif

Sandylee05 Posted 7 Jul 2009 , 2:41am
post #10 of 36

Those are so beautiful! What did you use to make them shine?


bettinashoe Posted 7 Jul 2009 , 11:32pm
post #11 of 36

So, Rae, what do you use as a crumb coat with fondant?

BlakesCakes Posted 8 Jul 2009 , 12:00am
post #12 of 36

I generally use a fairly thick coat of buttercream or whipped ganache under fondant.

In summer months, I use a buttercream that's 3/4 hi ratio + 1/4 butter. In the winter, I generally use half butter + half hi ratio.

Oh, and the reason I was so emphatic in my response is because I find that, sometimes, if you leave a door open--even a tiny bit--someone will feel that they just have to try to walk thru it...........and then wind up posting in the "Disasters" about how they were just SURE that it was OK......


JCE62108 Posted 8 Jul 2009 , 9:03am
post #13 of 36

There is a photo of it. Its that little container of antique silk powder. I just brushed it on. Its what the lady at the cake store recommended I get for my shells to give it a realistic shine. Except I dont like it for the shells at all. It looks great for pearls though. icon_smile.gif

Thank you for keeping me from disaster, Rae. Your advice is greatly appreciated. icon_smile.gif

JCE62108 Posted 8 Jul 2009 , 9:03pm
post #14 of 36

No one has really said much about how to attach the pieces. Im surprised. I know there are lots of people who have made cakes like this. I see photos all over this site. Help me, guys! lol.

tonedna Posted 8 Jul 2009 , 9:15pm
post #15 of 36

I do this cake all the time.. What tip you use for the Coral in RI?
Yes you can use chocolate to hold the shells to fondant, its a pretty strong glue.
If your RI was too thin the pieces of coral will work. If the RI was too thin it wont make is strong enough either.
Edna icon_smile.gif

JCE62108 Posted 9 Jul 2009 , 12:11pm
post #16 of 36

Thank you Edna! Your cake looks very similar to what Im going to do. I was going to arrange the shells in the same way, except Im going to cover it in a light blue/teal fondant. Your cake is very beautiful. Im excited that I get to do this as it is my first seashell cake. Living in FL I know its really popular. This cake is due Saturday, and when I go back to work Sun I have a seashell cake with sunflowers.

Thanks for your advice. I think I will use chocolate to hold the shells. Oh btw I used a tip 4 I think for the RI coral. I even tried putting more layers on it and putting more icing on the backside. It still broke. Im satisfied with the chocolate coral though, so its ok.

mbt4955 Posted 9 Jul 2009 , 1:37pm
post #17 of 36

JCE, can I ask what kind of white chocolate you use? I'm guessing that is what is in the bag in your picture. I'm trying to find a white chocolate that I can order (since I can't get anything besides baking white here) that tastes good enough to do ganache or mold with. I've tried chips in ganache and I did not like the taste at all. I'll probably have to wait until fall to get some anyway since everything melts on its way to Texas these days. icon_smile.gif

Thanks for your help.

JCE62108 Posted 9 Jul 2009 , 3:03pm
post #18 of 36

Honestly I have not found much I like either. However, when I was at the local cake store the other day they had me sample some of their white chocolate and it was pretty good. If taste is really an issue I think Ill buy that next time, however on THIS cake, price was the issue. I only charged him $70 and Im not making a penny on this cake. So he got cheap white chocolate from the grocery store. lol.

The round chocolate in the bag came from wal mart. They just remodeled and now have a bunch of party stuff, favors, candies, etc. These are sixlets, candy coated chocolate. I thought they would make good pearls so I bought them. They make great pearls. Better than rolling fondant all day. icon_smile.gif

mbt4955 Posted 9 Jul 2009 , 3:23pm
post #19 of 36

Ahhhhh, they are candy coated - that is why they are so white. I thought that was what you were melting. I use Ghiradelli Melting Chocolate (bought out Sam's at Christmas) to cover things with, but it doesn't taste good in ganache. I am wanting to use ganache under fondant for an upcoming wedding cake. I can't charge at all, so cost is definitely an issue with me, but it HAS to taste good. Looks like it will probably be buttercream underneath the fondant this time. icon_smile.gif

Thanks for your help. thumbs_up.gif

JCE62108 Posted 9 Jul 2009 , 4:20pm
post #20 of 36

You know what I did the same thing today. I just frosting this cake today and I was planning on using ganache too, but I didnt because I was worried about the taste. I dont like white chocolate in ganache either. I wonder if it would taste better if it were flavored somehow?

Anyway I went with buttercream as well.

On a side note...OMG this cake was soooo good. The top tier is key lime with a keylime/cheesecake flavored filling and keylime curd. I couldnt stop licking the bowl when I was done! I had to throw it in the sink so I would stop licking it. lol. Argh. Is there such a thing as a skinny cake decorator? Id like to know how that trick is pulled off. icon_smile.gif

mbt4955 Posted 9 Jul 2009 , 4:26pm
post #21 of 36
Originally Posted by JCE62108

The top tier is key lime with a keylime/cheesecake flavored filling and keylime curd.

This sounds SOOOO good. How did you do the filling???

bettinashoe Posted 9 Jul 2009 , 11:36pm
post #22 of 36

JCE62108, was your coral made from a mold or free-form? I really want to try to recreate it. It is so beautiful. And, Edna, as always your cakes are just awesome!

JCE62108 Posted 10 Jul 2009 , 12:18pm
post #23 of 36

I took macsmom's advice and made a mock cheesecake filling using bettercream and cheesecake pudding. I added a little cheesecake flavor and keylime flavor and a tad bit of keylime juice. It was goooood. icon_smile.gif Key lime curd, I just used a standard curd recipe. I think they are all pretty much the same.

I made the coral by hand. icon_smile.gif

mbt4955 Posted 10 Jul 2009 , 12:51pm
post #24 of 36

Thanks, Gia. icon_smile.gif

tonedna Posted 11 Jul 2009 , 10:35pm
post #25 of 36

Thanks for the complements!..I would say that maybe the royal icing was too runny and made it unstable..Is something to watch out when you make them out of royal icing
Edna icon_smile.gif

JCE62108 Posted 12 Jul 2009 , 8:13am
post #26 of 36

Ta da!

Everyone loved it and couldnt stop talking about it all night. I was smiling so much by the end of the evening my face was sore. The host even announced that I did the cake in front of everyone and I got applause. lol. Wow. Talk about a great cake experience. Makes all the stress worth it. icon_smile.gif

JaimeAnn Posted 12 Jul 2009 , 8:31am
post #27 of 36

Wow ! That turned out Great...

tonedna Posted 12 Jul 2009 , 1:47pm
post #28 of 36

Beautiful!...Glad all went well!
Edna icon_biggrin.gif

bettinashoe Posted 12 Jul 2009 , 5:23pm
post #29 of 36

That turned out so nice! I am so impressed--no coral breakage I assume.

jennym0904 Posted 12 Jul 2009 , 5:32pm
post #30 of 36

tonedna- that cake is awesome!

Quote by @%username% on %date%