Raspberry Smbc Under Fondant

Decorating By LindaF144a Updated 4 Jun 2011 , 9:30pm by LindaF144a

LindaF144a Posted 4 Jun 2011 , 4:44pm
post #1 of 5

I am thinking about putting raspberry SMBC under fondant. Not as a filling, but as the frosting against the fondant.

Has anybody done this? Is it okay? Will it eat away at the fondant?


4 replies
lulubee Posted 4 Jun 2011 , 5:14pm
post #2 of 5

Does SMBC stand for Swiss meringue bc? I'm new at cakes, but I have tried using swiss meringue bc under fondant and haven't had much luck with it - there were too many air pockets and the fondant sort of ballooned out from the cake in spots.

afunk Posted 4 Jun 2011 , 8:13pm
post #3 of 5

Linda144a, I've put raspberry (or other flavors) smbc under fondant and haven't had a problem.

FromScratchSF Posted 4 Jun 2011 , 8:18pm
post #4 of 5

Hi Linda!

I think it'll be fine - I have not fondant covered raspberry SMBC, but I have done lemon (and you know I use a ton of lemon juice/curd in it!). I think the acid is fine. The only SMBC I have had a problem with is my cream cheese version, but I think it has something to do with the enzymes or something in the cream cheese.

good luck!


LindaF144a Posted 4 Jun 2011 , 9:30pm
post #5 of 5

Thanks guys for your answers. For some reason I was not getting notified when someone responded.

I am waiting for the cake to set in the fridge now. Fondant is next. Thanks bunch!

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