Before Fondant And After Buttercream Can I Put...

Decorating By nonaileana Updated 8 Jul 2011 , 6:28pm by nonaileana

nonaileana Posted 8 Jul 2011 , 6:32am
post #1 of 13

Need your help... After covering my cake with buttercream, can I brush a little bit of apricot jam (with a little bit of water) and then cover with fondant?
I saw it in youtube tutorials but I am affraid that since it is kind of liquid might affect the fondant. Please help .......

12 replies
leah_s Posted 8 Jul 2011 , 6:44am
post #2 of 13

Sure, but why?

You can brush thinned and strained (no water needed) jam directly onto the cake and then apply the fondant, without any bc at all.

suuz0808 Posted 8 Jul 2011 , 11:59am
post #3 of 13

Don't thin the jam with water. Rather sift it and boil before brushing it on.
I wonder why as well!

Bluehue Posted 8 Jul 2011 , 12:45pm
post #4 of 13

icon_confused.gif i would like to know *why* also.

Bluehue

suuz0808 Posted 8 Jul 2011 , 1:10pm
post #5 of 13

By the way, do you use a crusting buttercream or something like a Swiss merengue bc?
Because when you use a crusting bc and you let it crust I can imagine this process... But I wouldnt recommend it.

nonaileana Posted 8 Jul 2011 , 5:34pm
post #6 of 13

Thanks to you all, why the water? I saw it in youtube and didn't look ok to me, but looks that the combination with bc, chocolate cake and fondant will taste great don't you think?
Don't know why they thin it with water...... but I will just go ahead and apply it like u guys suggested.
Thanks.......

AnotherCaker Posted 8 Jul 2011 , 5:36pm
post #7 of 13
Quote:
Originally Posted by nonaileana

Thanks to you all, why the water? I saw it in youtube and didn't look ok to me, but looks that the combination with bc, chocolate cake and fondant will taste great don't you think?
Don't know why they thin it with water...... but I will just go ahead and apply it like u guys suggested.
Thanks.......


Are you sure that wasn't ganache?

nonaileana Posted 8 Jul 2011 , 5:40pm
post #8 of 13

Ganache is chocolate and cream right?

leah_s Posted 8 Jul 2011 , 5:40pm
post #9 of 13

I think we're all asking "why" use the jam at all. Totally not needed.

nonaileana Posted 8 Jul 2011 , 5:41pm
post #10 of 13

i guess just thinking it will taste good,,, but you know better than I do, so I guess I will just use BC.... icon_smile.gif

AnotherCaker Posted 8 Jul 2011 , 5:42pm
post #11 of 13

I agree, but I know it is done with ganache by a lot of people, so maybe that's what she is referring to.

Bluehue Posted 8 Jul 2011 , 6:17pm
post #12 of 13
Quote:
Originally Posted by nonaileana

Ganache is chocolate and cream right?




Thats correct.
ETA - some spritz their ganache covered cakes with water so as the fondant will stick to it.



Leah - yes, thats what i was wondering also.



Bluehue

nonaileana Posted 8 Jul 2011 , 6:28pm
post #13 of 13

GREAT! thanks to you all !!!

Quote by @%username% on %date%

%body%