Buttercream Under Fondant ?

Decorating By t4beatles Updated 12 Mar 2010 , 7:49pm by t4beatles

 t4beatles  Cake Central Cake Decorator Profile
t4beatles Posted 11 Mar 2010 , 7:00pm
post #1 of 14

I thought I saw a post somewhere about this but can't find it - sorry for the repeat question. (and for some reason my search keeps giving me error messages!)

Anyhow - I am wondering if you use buttercream under your fondant? (not just the crumbcoat but a good layer)

If people take off the fondant to eat the cake should I put buttercream underneath ?

I have to use black fondant so using straight buttercream or the crusting buttercream is not an option. (I will be marbling black & white fondant to cover the cake)

Thank you for your replies!

13 replies
 KHalstead  Cake Central Cake Decorator Profile
KHalstead Posted 11 Mar 2010 , 7:05pm
post #2 of 14

I always use the same amount of buttercream whether it's iced ONLY in bc or with fondant overtop. Why does the color of the fondant make a difference as to what buttercream you use?

 DetailsByDawn  Cake Central Cake Decorator Profile
DetailsByDawn Posted 11 Mar 2010 , 7:12pm
post #3 of 14

I'm curious too. Do you mean that because you need to marble the colours you can't do it in BC and must use fondant?

 bashini  Cake Central Cake Decorator Profile
bashini Posted 11 Mar 2010 , 7:16pm
post #4 of 14

Hi, I use bc under fondant and its a little thicker layer than a crumbcoat. I would rather use a thin layer of bc and have a thick fondant on the top. I made a Thomas cake few months back and I used bc under black fondant. There wasn't anything wrong with it.

 KHalstead  Cake Central Cake Decorator Profile
KHalstead Posted 11 Mar 2010 , 8:44pm
post #5 of 14

ah, I think I see what the OP meant.........the cake will be black or black and white marbled so it needs to be covered in fondant (black bc NOT a good thing!).........I gotcha!

 JenniferMI  Cake Central Cake Decorator Profile
JenniferMI Posted 11 Mar 2010 , 10:01pm
post #6 of 14

I always use a normal layer of BC under a thin layer of my white chocolate fondant. Works great!

Jen icon_smile.gif

 t4beatles  Cake Central Cake Decorator Profile
t4beatles Posted 12 Mar 2010 , 3:43pm
post #7 of 14

Thank you all! I'll be using a nice layer of butter cream - will be my first time covering a complete cake with fondant. icon_smile.gif

Wish me luck - crossing my fingers it goes ok!!

 chrissypie  Cake Central Cake Decorator Profile
chrissypie Posted 12 Mar 2010 , 3:54pm
post #8 of 14

I know, this confuses me too. I guess because I am a fondant novice. When I put a proper application of buttercream, I find my fondant is lumpy and bumpy due to squishing. I tried it once with just apricot preserves as a glue of sorts an got a much smoother look. I have Sharon Zambito's flawless fondant DVD and she just skims the cake with BC. There are so many different camps on this.

 rainyone  Cake Central Cake Decorator Profile
rainyone Posted 12 Mar 2010 , 4:23pm
post #9 of 14

I have both Sugarshacks dvd and JenniferMI's and I would rather use a full layer of buttercream and a thinner layer of fondant. There are benefits to either but even with the white chocolate fondant most people expect a good amount of bc. Plus my buttercream is to die for according to most people. icon_smile.gif

 jhay  Cake Central Cake Decorator Profile
jhay Posted 12 Mar 2010 , 4:33pm
post #10 of 14

My trick is to get a bench scraper (can be found at Wal-Mart for about $3) and make sure my buttercream is super smooth before I put on fondant. Sifting the powdered sugar makes a huge difference in how lumpy the buttercream is.


I've found that if I use SMBC...I smooth it just like I would if I left it plain, and put it in the fridge for a little while...it hardens up b/c of the butter and makes for a much less bumpy fondant application.

 Bettycrockermommy  Cake Central Cake Decorator Profile
Bettycrockermommy Posted 12 Mar 2010 , 4:39pm
post #11 of 14

Definitely refrigerate the cake before applying the fondant. It makes it sooo much easier to work with.

 mbt4955  Cake Central Cake Decorator Profile
mbt4955 Posted 12 Mar 2010 , 6:34pm
post #12 of 14

I have also used ganache in place of the buttercream. You definitely have to get it smooth before applying the fondant, but you can use a lot more pressure with your fondant. You also need to use a good quality chocolate since it will be eaten in place of icing.

 tonedna  Cake Central Cake Decorator Profile
tonedna Posted 12 Mar 2010 , 6:54pm
post #13 of 14

I am not understanding why you can't use crsuting buttercream.

As for me I always put buttercream under my fondant. I use crusting buttercream. I refrigerate it and put the fondant over the cold cake.
Edna icon_biggrin.gif

 t4beatles  Cake Central Cake Decorator Profile
t4beatles Posted 12 Mar 2010 , 7:49pm
post #14 of 14

Oohhh... good idea Edna - I'll try the crusting buttercream under the fondant!!

I haven't used this recipe yet but am very interested - I'll get to play with 2 different things! icon_smile.gif

I'm just an at home baker for friends, family and work and they're loving it!! They get all my 'play time' cakes!

One day I hope to be able to rent a space... I'm in IL so it's illegal to do out of the house without proper licenses/space etc... icon_sad.gif

I was even thinking of looking for a local baker who might need an apprentice... just a thought! (my full time job isn't very creative, and after 12 years I'm really bored! LOL)

Thank you again for the great advise!

Quote by @%username% on %date%

%body%