Buttercream Under Fondant?

Decorating By SHAUNADRODDY Updated 2 Aug 2010 , 8:24pm by SHAUNADRODDY

SHAUNADRODDY Posted 2 Aug 2010 , 4:29am
post #1 of 6

Do you use a crusting buttercream under your fondant?

5 replies
sweettreat101 Posted 2 Aug 2010 , 4:39am
post #2 of 6

The frosting I use is a crusting butter cream.

madgeowens Posted 2 Aug 2010 , 4:44am
post #3 of 6

yes and chill the cakes prior to covering with fondant makes it easier to apply for me

bmoser24 Posted 2 Aug 2010 , 5:02am
post #4 of 6

Yes, and it does not have to be as thick as if you were just icing it. Just to get your corners/edges sharp and the surface nice and even, so the fondant is smooth going over the top. You can use ganche instead as well. 2:1 ratio for choc, by weight. I like this, it gives me even better edges. That is , if thats what your trying to achieve.

mclaren Posted 2 Aug 2010 , 8:31am
post #5 of 6

i use ganache only these days since I never seemed to get it firmed with BC underneath. i mean, the fondant would hold well if i kept the cakes in fridge most of the time.

once the heat got to them, the fondant started to get out of shape.

so ganache it is.

SHAUNADRODDY Posted 2 Aug 2010 , 8:24pm
post #6 of 6

thanks everyone! thumbs_up.gif

Quote by @%username% on %date%