Smbc And Fondant Accents

Decorating By andrea7 Updated 21 Nov 2009 , 7:07pm by __Jamie__

andrea7 Posted 21 Nov 2009 , 5:53pm
post #1 of 2

Does anyone have an experiences with Swiss meringue buttercream frosted cakes and then adding fondant pieces on the meringue. With the high humidity level where I live, i'm terrified the pieces could be heavy enough to fall down the cake when the cake was at room temperature. Anyone have any thoughts or experiences?

1 reply
__Jamie__ Posted 21 Nov 2009 , 7:07pm
post #2 of 2

I use SMBC 99% of the time I make a cake. Fondant covered, BC with fondant accents, bc with GP accents...do it all. Work with a chilled cake, helps a lot. Make sure your pieces are very thin. But, if you want an indicator of how it will behave, go stand a stick of butter on end on a plate outside in the shade. If it falls down and melts....probly not a good idea. SMBC is sturdier than a stick of butter, but it's a good indicator.

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