I am doing a Laptop cake for my granddaugher and her mom says she wants whipped icing with the fondant on top of it, will that be ok
and how do i get the fondant around corners.... this will only be my 3rd fondant cake
From past experience... I found even using store bought icing - it didn't stick well to the cake (This is if you are peeling the fondant off) Otherwise I think it will be ok - I know the wilton buttercream sold in stores and homemade works best with fondant.. from what i've been taught.
To put the fondant on the cake corners - Just keep lifting and smoothing the fondant... be patient and it will look fabulous! lol Hope that helps
Not unless it's a "non dairy" type of whipped topping like bEttercream. A whipped cream type icing will melt (dissolve) your fondant.
Swiss meringue buttercream would work. I've used that under fondant a number of times and it works really well...it has the whipped texture and a not-so-sweet taste.
the whipped topping i was going to use is the wilton stuff it is milk based
Does anyone know how to make bettercream? i have been looking for a recipe everywhere and cant find it..or even where you can buy it
You can buy it at your local cake decorating store.. they should sell a variety of buttercream icings, wilton, duff.. (thats the only ones I can find in Toronto)
If you google buttercream icing recipe one will surely show up!
Butter, icing sugar, crisco, and water + flavor. Make sure it is a thin consistency to ice the cake - a 1/4 tsp of water per cup of icing.
A lot of recipes online call for milk - but I use water.
here is one http://allrecipes.com//Recipe/buttercream-icing/Detail.aspx
But there are a ton more that you may like better!
I use SMBC for 99% of my cakes with or without fondant. The fondant cakes have never posed a problem for me. I use it year round so even in the summer in Southern California its a recipe that works for me. And I find that the SMBC is simple to make in comparison to the Italian or French Buttercreams.
From other posts I have read here, bettercream will not work under fondant...there's too much moisture in the bettercream icing and the fondant absorbs it.
I have read that as well. But like I stated I use almost exclusively the Swiss Meringue under all my fondant cakes and I place them in the fridge over night before deliver and I have not had any problem (knocking on wood right now). There is a bit of condensation build up on the cake right out of the fridge in the summer, but I let it sit to acclimate itself before I transport it, then its fine.
Yes, cr8zchpr, Swiss meringue works just fine under fondant, it's the whipped Bettercreme (different than buttercream, it's a brand name)...it has too much liquid moisture and causes fondant to go soft and wilt or melt.
I'm correcting myself...to say bUttercream OK....bEttercream NOT OK...for using under fondant. Sorry if I steered someone wrong...LOL....I should not be on cc when I'm sleepy.
I DO agree with the other posters about the SMBC. I have used it under fondant several times.
This just happened to me: fondant on bUttercream: OK. Fondant on bEttercream: NO!!! Thanks to the tips from all CCers!! See thread on "not knowing as much as I thought about fondant"