This is probably a silly question but what thickness of buttercream frosting does everyone put on their fondant covered cakes?
I haven't made my frosting layer too thick for fear of fondant sliding off is that a correct method?
Thanks for suggestions Babs
you'll get a variety of answers. Everything from a thin layer for a crumb coat up to the normal thickness they do for a buttercream cake. It is all personal preference and what you're comfortable with. There is no "right" way, just the way that works for you.
personally i put the same amount on under fondant as if it was a normal buttercream cake. I don't have any issues with the fondant sliding, it sticks to the buttercream either way. (I use a crusting american buttercream)
I put a little less than normal, but certainly more than a crumb coat. I think I'm in the minority in how much I use. leily is correct - whatever you're comfortable working with. there's no right answer.
Thank you for your replies ladies I appreciate your wisdom shared here!
I put a nice, generous layer. Most people peel the fondant off of their slice and I would rather then still have a "clothed" cake.
I do a medium coating. I know a lot of people who do thin crumbcoats but I like a really smooth finish to put my fondant on so I go a bit thicker but not as thick as a final coat of BC because that can cause problems all of it's own.