I am a beginner but have made 2 wedding cakes and a few 21st cakes. I usually use a sugar and water solution under fondant layer to stick the fondant to cake. Sometimes the layer under fondant is liquidy and the fondant slips off on cutting . I have read some people use a buttercream under the fondant. Any advice would be greatly appreciated.

crumb coat your cake with buttercream, let it set in the fridge while you roll out your fondant, then take out the cake and apply the fondant. You do want to make sure you get your buttercream nice and smooth on the cake because once the fondant settles it will show those bumps and ridges in the buttercream.

Hi

I'd also recommend buttercream under your fondant, it sticks really well and tastes nice too.

Lyndsey xx

I think you're confusing attaching fondant to a cake vs. attaching fondant to fondant. Absolutely curmb coat the cake with buttercream and then refridgerate for at least an hour. The fondant will stick perfectly. Do not use any water. However, once the cake is covered and you want to add fondant decorations, bursh whatever fondant you want to attach with a little water and stick to the fondant covered cake.

Thanks for the advice. What do you mean by "crumb coat" and can you suggest a Buttercream recipe. At my local cake decorating shop I was told to use the sugar and water or boiled apricot jam.

Are you covering fruit cake or sponge? This will influence what you put under the fondant - fruit is usually covered in marzipan then fondant, both attached with either apricot jam glaze or sugar water. Sponge is first covered in buttercream crumb coat then fondant, or ganache then fondant. Hth.