Sticking Fondant To Buttercream....

Decorating By yummy_in_my_tummy Updated 12 May 2010 , 3:29am by yummy_in_my_tummy

yummy_in_my_tummy Posted 11 May 2010 , 2:34am
post #1 of 13

Ok, so... I made a cake this weekend with MMF. I crumb coated the cake with crusting buttercream and put it in the fridge to 'crust'.

But then when I put the fondant over the buttercream, it wouldn't stick. I was trying to smooth it on forever and tried re-applying it, nothing would work.

My fridge is set on super cold, I wonder if this was the problem?

Does anyone know what I did wrong??

thank you!

12 replies
Kitagrl Posted 11 May 2010 , 2:41am
post #2 of 13

Sometimes with crusting buttercream you just have to give it a fine misting of water from a water spray bottle (doesn't take much) and the fondant will stick just fine.

cheatize Posted 11 May 2010 , 2:45am
post #3 of 13

I concur. I wait a couple of minutes after spritzing to let it soak in and to mop up any drips/drops that get on the board.

mamawrobin Posted 11 May 2010 , 3:21am
post #4 of 13

After my cake crust I use a pastry brush and brush on a thin coat of "glue" made with sugar and water. The fondant sticks to the cake with no problems.

bandan Posted 11 May 2010 , 3:53am
post #5 of 13


sweetlybaked Posted 11 May 2010 , 4:09am
post #6 of 13

When using fondant, you shouldn't wait for your BC to crust, otherwise it won't stick...

mamawrobin Posted 11 May 2010 , 5:23am
post #7 of 13
Originally Posted by sweetlybaked

When using fondant, you shouldn't wait for your BC to crust, otherwise it won't stick...

I like to chill my cake before covering with fondant so it's always crusted before I cover it. I learned from watching Planet Cake's video that I can brush my cake with a syrup (make mine from sugar/water) to adhere the fondant once my cake is chilled firm. thumbs_up.gif

cheatize Posted 11 May 2010 , 3:30pm
post #8 of 13

If my buttercream doesn't crust, I can't get it smooth.
If my buttercream isn't smooth, my fondant isn't smooth.
If my fondant isn't smooth, my cake looks like crap.

My buttercream must crust, therefore I mist with water when necessary.

mamawrobin Posted 11 May 2010 , 4:59pm
post #9 of 13

I agree that if your buttercream isn't smooth your fondant won't be either.

I crumb coat and smooth. Then I do my "final" coat, smooth and wait to crust so I can use the viva paper towel to smooth it even more.

THEN finally on goes the fondant.

sweetlybaked Posted 11 May 2010 , 8:20pm
post #10 of 13

You are all right! Sorry! I chill mine so my BC is firm, pretty much the same as crusting...sorry!!

nonilm Posted 11 May 2010 , 10:46pm
post #11 of 13

In the Wilton class they told us to brush a line of piping gel about 1/4 inch up the from the bottom of the cake.

cardicard Posted 12 May 2010 , 12:29am
post #12 of 13

I just crumb coat mine, smooth and chill for about an hour and never had a problem with it sticking. icon_smile.gif

yummy_in_my_tummy Posted 12 May 2010 , 3:29am
post #13 of 13

Thanks everyone! I'm going to try those techniques, I'm sure they'll work great! thumbs_up.gif

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