Not Too Sugary?

Baking By jagvipers Updated 17 Oct 2010 , 12:18am by Renaejrk

jagvipers Posted 11 Oct 2010 , 6:26pm
post #1 of 4

I am making a confirmation cake for a friend's daughter. She doesn't like cakes that are too sugary - frosting. It will be either chocolate or white wasc cake with buttercream fondant (Fondarific/Satin Ice), what would be a good layer between the cake and hte fondant that is not too sugary? I'm finding my buttercream filling is a bit too much, maybe I'm making hte layer too thick?

3 replies
djoyce Posted 11 Oct 2010 , 6:39pm
post #2 of 4

Hi - I use part butter and part shortening in my buttercream (about 1/2 each). I find it cuts down on the sweetness....just a thought.

dawncr Posted 12 Oct 2010 , 2:07am
post #3 of 4

Try a meringue buttercream (IMBC or SMBC)) or ganache.

I like Rhonda's IMBC that's in the recipe section here.

Renaejrk Posted 17 Oct 2010 , 12:18am
post #4 of 4

Or FMBC - it is all I use - it doesn't have to be cooked either! There are a few recipes here on CC.

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