I have read other posts where it has been said that some cake artists use WATER to attach fondant accents to a buttercream iced cake. That puzzles me. Is water strong enough to hold fondant to a buttercream iced cake? How does water adhere to icing? I always thought you should use icing or piping gel when attaching fondant accents to a buttercream iced cake.
For those who use water on BC iced cakes, please let me know how it works for you and any tips you can pass on....
Thanks in advance
I've used water and I've used BC on the back of the fondant pieces. Both work fine. How the water works .... I've no idea. I just know that it does and that's all I need.
water temporarily dissolves the sugar in both the BC and the fondant.
and when sugar syrup dries (think spilled soda pop) we all know how sticky that is!