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!
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?
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?
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.
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!
I always use a normal layer of BC under a thin layer of my white chocolate fondant. Works great!
Thank you all! I'll be using a nice layer of butter cream - will be my first time covering a complete cake with fondant.
Wish me luck - crossing my fingers it goes ok!!
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.
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.
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.
Definitely refrigerate the cake before applying the fondant. It makes it sooo much easier to work with.
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.
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.
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!
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...
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!