Could anyone please tell me how to attach fondant to cupcakes? I did a search of the forums and couldn't find any info. Do you need to use buttercream or is there a way to just attach it straight on?
This is a very good question!!
I always use something under the fondant on my cakes, Buttercream, Ganash. . and yes, that means cupcakes too! it is an extra step, but an extra yummy one lol It can help you get a more level smooth surface, and gives the fondant something to actually adhere too. Ive never thought of not using anything, i dont think it would be quite the same, and rather dry i imagine.
I usually paint a thin layer of jam/jelly on the cupcake before putting my fondant on. I find it adds to the taste & keeps the cupcake moist too.
I do usually boil the jam first, like you would when marzipanning a cake. I find it also thins the jam out & makes it easier to apply. It's a little time consuming but I usually line up about a dozen at a time, glaze them & then cut out a batch of fondant circles to put on.
Thank you!!! I was looking at pics in the gallery and the fondant circles didn't seem to have anything under them - it was probably that jam method.
Now, one more question if you wouldn't mind helping some more? I was thinking of making some apple maple pecan cupcakes (they are so delicious) and they have a maple buttercream that goes on top. If I put a thin layer of this buttercream and the fondant, do you think it would taste alright?
I think that would taste delicious melnick.
Good luck and happy baking
when i do put fondant on cupcakes.. i usually have some buttercream on also. then the fondant. more tasty. and yes ..like someone else said. ganache.. also
Thank you so much everyone for your help! I appreciate it!
I'd smooth on some bc or ganache as well but you could always brush on simple syrup (add some flavouring if you want) if you don't want the bc or ganache on it.
Thanks for all the advice. Here is the finished product. I should have made the buttercream a bit higher - the cupcake was a bit uneven because of the pecans in them but I still love the overall effect. You can tell that it was a really quick put-it-all-together-and-race-out-the-door-to-see-the-baby effort!
They look gorgeous. Well done
oh wow! what a precious set of cupcakes!
so cute, great job
Oh wow they look gorgeous. They look very even to me
I know it's a little late but I usually take the centre out of my cc's with an apple corer & then pipe in some bc & poke the removed cake back in the hole. Again it's a little time consuming but worth it.
beautiful cupcakes. great job
They look lush, Im assuming the recipiant is having a boy
Thank you for all the kind comments. My brother and sister-in-law did have a little boy, Will (hence the 'W'). I made the fondant discs and accents the night before. Since we didn't know if it was a boy or girl, I made 6 white, 6 blue and 6 pink. I attached the little blue hearts to the white accents once I found out the sex. They rang late in the afternoon and I quickly assembled them and flew out the door to meet my nephew! My brother was so happy that I brought cupcakes as he was starving!
CCs look great, good job
May I ask, do you "level" the cupcakes, or cut the dome? I always though cupcakes bake with a dome???
I'm not really sure of the correct method. I filled them a little less than I normally would so it didn't balloon over the top and then I levelled the batter - I pushed a little more towards the outside edges to accommodate for the rising. When they came out, I took a tea towel and pressed down on the ones that were too high (I read about this on CC). When I iced them I filled them up as best I could to the same level. It was my first attempt at doing cupcakes with fondant (hence the question) so I don't know if I used the right method.
The only thing that I worry about is if it changes the texture of the cake by pushing the tops down. Surely it would have to? I only pressed down a few. I'll have to ask them if they noticed!
I press down on my cakes when they come out the oven apart from releasing any air in the cake the cake is always good, no complaints so far. It's still light in texture.
They turned out great!