I am making a friend a castle cake and she would like whipped icing under the fondant.
I am concerned it won't hold the weight... also the whole refrigeration issue.
Does anyone have any suggestions or had triumph with a certain recipe?
Honey I personally won't use whipped cream under fondant your right the fondant could be to heavy for it. now i'm a pastry chef but we not always know everything, if theres anybody else that can teach us something different. please help, I would like to personally know.
Here in Sweden we use whipped cream a lot under marzipan and fondant - BUT:
We keep the cakes refridgerated ( and have a cold climate to begin with)
It does not produce a smooth or stable surface for stackning or decoration - but it tastes real good
The fondant will likely start to soften and even fall apart if you dont use a coating of Pam or such on the side touching the cream as a barrier. MMF on the other hand contains so much gelatine it will not be affected in hte same way
So I've been converted to using BC instead but people complain that it's not as delicious......
What does she mean by whipped icing?
If she means cream, I'd tell her no, unless she totally changes the design.
But I have heard of whipped bc recipes, which would be fine.
Stick with what ur comfortable doing!
Try a small sample cake using Frostin Pride whipped icing. It does crust just a little after you let it sit out. It doesn't require refrigeration either. I plan on trying this in the near future. I used Fondant decorations on the blue tiered cake in my photos and none of the decorations melted. I used quit a bit of fondant in fact.