Can PB buttercream not be used on a cake covered in fondant? Is it the oil in the peanut butter that causes fondant to not adhere to the cake well? Both times I've used it (to my memory) the cake has bubbled and cracked......just wonderinf if THAT could be the problem.

I ganache my cakes, so I use pb buttercream as a filling...delicious all around!

HTH

yeah I use it as a filling as well AND around the cake before fondanting....is that bad???

yeah I use it as a filling as well AND around the cake before fondanting....is that bad???

When I've tried to use it under fondant, I got a big grease puddle that oozed out onto the board! YUCK!!

I have never put fondant over it but I think you could on my recipe.. I do what I call a "Buckeye" cake - chocolate cake, peanut butter buttercream and chocolate ganache. If I had a shop, this would probably be one of my number one sellers.

If you think there's too much oil from the peanut butter leaching into the fondant, it may be the type of pb you're using. I find that in BC it's best to use the hydrogenated pb rather than the pricier natural pb.

Anyone have a PB buttercream they would share? I need to make a carved, fondant cake this coming week! Also is your recipe shelf stable?