I will soon be covering my first cake in Satin Ice fondant (white). I'm wondering if chocolate buttercream icing will show through the white fondant? Do you think it's a bad idea to use?

Also, should I wait until the icing crusts before putting on the fondant? Or should the icing be soft?

Thanks!

Hi. Is this your first fondant covered cake? There is no problem with choc icing under white fondant but you will have to roll it a little thicker so that the darkness does not show through. My main concern if this is your first exp. is that fondant takes practice and even with lots of practice doesn't always roll out right the first time. Satin ice is pricey and if you have to remove your fondant for a second go it will be hard to reuse because of choc frosting being on it. Chiiling your cake for a few minutes might be helpful because it will harden the frosting a bit. Good luck but you may consider practicing or using mmf because you won't feel like this if you have to throw it away. hth

Just to play it safe why don't you try a white chocolate ganache?

Yes, it's my first time rolling out fondant. I've been practicing rolling it out and what-not. And once my kids get up from their naps, I am headed out to buy a vinyl board to help with transferring the fondant on to the cake. I realize Satin Ice fondant is expensive, but I know it is better tasting than Wilton's. I do not have time nor energy to make my own fondant. I've contemplated not using chocolate buttercream icing because I've feared a potential freakout if I do not get the fondant on well the first time. But, the icing inside is chocolate buttercream, so I wanted to stay consistent.

White chocolate ganach -- I was JUST doing some reading on it! I am a little confused as to how much I am going to need. Also, I don't know if I have the time for it to set overnight and then another night for it to set on the cake. (At least that's the gist I got.) I have to be done with this cake by Friday evening.

Is there a such thing as white chocolate buttercream? Just wondering.

Thank you both for taking the time to reply!

"I do not have time nor energy to make my own fondant."

I used to think the same way as you, til I tried it. You might want to really give MMF a chance...it is SOOOO easy, quick & much cheaper!!! Not to mention the taste blows bought fondant out of the water!

I used satin ice for a long time too but many customers don't like its mouthfeel and taste any better than wilton so I tried mmf and was surprised at how easy it was to make. I can't even begin to count how many people that were totally against having fondant due to past experiences that have turned full circle and now won't have anything but a mmf covered cake. Oh and kids love it too. If you do consider it though it really should be made the day before so that it can rest in the refrig for overnight.

I make the white chocolate buttercream frosting that I found on CC and it is by far the best tasting white frosting I've made. Also, I agree with the others about the MMF. If you use the recipe from here that you make in a stand mixer, not the knead by hand one, you will love it. I use to buy Satin Ice, but never again, the MMF is soooo much better! And, it is a lot easier to work with for us newbies. You really have to get used to the Satin Ice to make it work as good. Good luck!