I have been doing some homework on Fondant cakes because i will be attempting my first fondant cake in about a month, then my 2nd about 3 week later. I have been on here religiously looking at beautiful cakes, and looking around on google, but i am confused about one thing...
Some people say to use butter cream under the fondant, others say use glucose/sugar syrup, and others say to use hot strained apricot jam.
WHICH IS BEST??? The fondant i have says on the pack to use a glucose syrup.
I use buttercream because alot of people dont like fondant so that gives them icing for their cake. I ice it a little more than a crumb coat but not as much as I regularly ice because too much oozes out when you smooth. I stick mine in the fridge to chill a little which helps adhere the fondant when you apply it. Good videos on youtube on covering a cake with fondant.
Personally I like icing under my fondant. I like a normal layer of icing and a THIN layer of fondant.
Ditto the above responses. Go with a light buttercream layer. It makes laying fondant a lot easier. Also ganache is a great tool to use under fondant. For a beginner though, find a buttercream recipe you like, and try that message me if you need a bc recipe. Good luck!
I have to vote for ganache as a good base layer with buttercream as a layer ( so you don't miss out on that yummy buttercream). If you have some baking experience and the idea of ganache doesn't intimidate you, then you might want to give it a try. I love how it gives a firm smooth surface and I don't have to worry about bulges between layers.
I thing the art and appetite blog as a great ganache tutorial if you want to check it out.