Okay I thought I knew what I was doing but apparently I do not! I baked a cake, carved it, and then tried to cover it in fondant...the fondant would not stick and then it seemed my cake(out of the box funfetti) was just way too soft or moist. Does anyone have any suggestions for me. I really want to make a special cake for my niece. I carved a t-rex from rice krispies and was able to cover that easily with fondant. So my questions are as follows: what kind of cake holds up the best with fondant? should I pre-ice with buttercream before putting on the fondant? thank you so so much for all your help!! God Bless!
Freeze your cake first then carve always buttercream your cake first thats your glue! Good Luck
You ahve to have a layer of BC under the fondant, that is what makes it stick to the cake. It stuck to the RKT just fine because of the marshmallows in it are sticky to begin with. I have had issues with funfetti cake before. I personally would not use it for any type of carved cake. HTH
Fondant definitely needs something to adhere to and you will find that the majority of the time it is buttercream under the fondant. As for the cake I would recommend trying the WASC recipe (I use the original version) it will hold up really well under the fondant. Here's the link for the recipes:
U can use buttercream, ganache or jam to help the fondant adhere to your cake better.
I gotta say the same as everyone else...you need a layer or bc or some sort of frosting to use as the "glue" part for the fondant!
I was going to say staple gun it... but you see how awesome (and fast) the people are to help on here, I never stood a chance.
Does everyone really FREEZE their cakes? I just refridgerate mine. I thought freezing would cause issues with the cake when it thawed? Sure would make carving a little easier though, as long as it wasnt frozen solid.
Buttercream... is there anything it can't do?
I have heard that box cakes are too soft. Many have suggested pound cakes for a good dense carving surface. You will need a layer of something to hold the fondant- BC, glaze (melted jam and water), ganache.
You guys are so great!!! I really want to do well with this, and I really appreciate you guys sharing all of your tips with this newbie. It is very nice of everyone!! I can not wait to try again. I will post pics to let everyone see my first cake!