I love buttercream frosting with fondant cut out decorations(letters or any kind of shapes) on the frosted cake.
Looks so beautiful and professional to me.
But.. I always wonder how do they cut the cake?
fondant is kind of hard so do you remove all pretty fondant decorations
before slicing the cake?
if so, it is kind of waste of fondant and what you see is only white boring frosting....

I am thinking if I should use all buttercream decorations or using fondant decoration.....

thanks

the most cakes I do are also buttercream iced with fondant decorations. I have had to cut many of these (cakes I make for family/friend gatherings) & it is annoying, the fondant is hard, but it you try to peel it off alot of the frosting comes with it. I usually just leave the fondant deco on it when cutting (unless anything big that can be taken off). HTH

Your fondant is hard? What kind of knife are you using? I cover most all of my cakes with fondant and they also have fondant decorations on them and they are never "hard". Even my buttercream cakes with fondant decorations don't have this problem. I'm just confused as to why they would be so hard that there would be a need to remove them before cutting the cake.

I've heard of people removing gumpaste decorations (they do dry hard) or royal icing decorations but never fondant.

Anyone else have this problem? I'm seriously interested to know because this is just something I've never heard of.

not rock hard, but pretty hard, yeah. I usually use Wilton which I have found to dry harder than other brands. You can cut through it but it's not clean & neat.

We use Fondarific and Satin Ice. People LOVE the flavors and do not remove the decorations. They actually EAT them because they taste good!

Paul

I use Satin Ice and Wiltons (when I have to) as fondant decorations all the time. I have never had either dry hard. It should still be pretty soft against BC IMHO. Not sure why yours is drying hard where you can't cut them. I just leave them on and cut as I normally would.

first of all, Than you so much for lots of replying for me.
I use wilton fondant since I use it for only decorations.
Most of the time I make fondant decorations one week ahead.
Is that reason why my decorations get hard?????????
Also when I made baby clothes ( flat cut out style) out of fondant, I roll out about 1/8" thick and I have to remove it before cutting.
here is the link to the pic what I am talking about.

http://media.cakecentral.com/modules/coppermine/albums/userpics/10419/normal_2008-11_Nov_Poppy_Baptism_024.jpg

Kookie, that's a cute cake. If I have to make my decorations ahead of time I put them on a large platter that I line with wax paper and cover with plastic wrap until I'm ready to use. This keeps them from drying out or getting hard.

Things like your baby shoes, bows, number, etc. I allow to dry.

How do I find Michele Foster's recipe? Just beginning to work with fondant and I'm curious.

Hi mamawrobin,
Thanks for your advice.
I will do that next time. Actually, I am planing to make a gradation boy black silhouette out of black fondant.
Do you or anyone knows if the black color bleed on BC?
THANKS.

Cute cake . I have done a onsie cake like that, and we just cut through the fondant. Mine was rolled out thinner than that. As for the black, I used Wilton's black fondant (comes in a 4 pack) for a silhouette and it didn't bleed. I have also use fondant I colored black with no bleeding either.

I use Satin Ice fondant decorations on buttercream all the time, and I never remove them before cutting. They actually taste quite good.

I have found that sometimes I want the shapes to dry and get a little hard before applying them to the cake and other times you want to cut them and put them straight on the cake. It really depends on whether or not theyll distort. I'm new to this, but this is what I've found in my limited experience...hth

Hi there,

It really depends on the cake. I do make cakes that have hard figures or pieces that have been drying for a week or two, those are removed before cutting. But, like the circles on your cake sides, those added the same day as the final icing/fondant coat are just cut along with the cake. On that VERY cute cake of yours I would have removed the cross and the booties but the onesie would depend on if it was rolled out and cut out the last day or if it had been drying for a few days. If it was fresh then cut it along with the rest but if it had been drying for a few days then remove it as well.

Now the funny thing is that on those few occassions when I have either been at the party, thrown the party, or worked the party and have cut the cake people just fall apart when I start to disassemble! LOL! I think it's because at that point it stops being a work of art and becomes cake again! LOL! HTH. Cat


ooooo, PS...have you tried making your own fondant? There is a very easy marshmallow fondant recipe on here that's 5 ingrediants...powdered sugar, marshmallows, flavoring, water and crisco (for kneading). It tastes wonderful!

THANK you ALL again for very helpful comments.
I have made MMF but it takes time. I only make MMF if I need to cover the cake.
Mama_Mias_Cakes:When you make black color fondant, do you add brown first then add black??
THANKS.

Thanks so much for your help!

It depends on what the decorations are. This particular cake, you can see it would be easier to remove things prior to cutting lol....
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1654126

My fondant decorations never get solid, unless they are mixed with gumpaste or added tylose and supposed to be dry. Maybe if they are placed on the dry surface of a crusted BC they dry out? I'm not sure. I use SMBC, so the BC and fondant pieces stay nice and soft

yes mine also only get hard if I add gumpaste and or tylose, and want it that way. If its dots or stripes etc, I would slice thru that.

I also use white chocolate fondant, choco-pan brand, and all their colors. If it dries out slightly, like some of the scraps, I reheat it in the microwave and it's like new!! I rarely have to color fondant anymore, since most of my cakes orders are using the colors that are for sale pre-colored -ESPECIALLY black, red, and blue!