klamb17 Posted 8 Jan 2012 , 7:30pm
post #1 of

Hello
Can someone please tell me the best way to get MMF to stick to a buttercreamed cake. I don't mean a whole layer to cover the cake, just pieces. I tried to make a book cake and trying to stick the white fondant around the book for pages was a pain in the neck! It keep peeling off at the top. The cake was in the fridge all night and by the time I started working with the fondant the icing was becoming soft. Also, how much icing do I need to put under fondant? I have noticed that I have some lumps and it maybe to much. I want enough so when people eat it they can have some icing on the edges, because most people peel off the fondant.

Thanks!!!

2 replies
CWR41 Posted 9 Jan 2012 , 12:56am
post #2 of

Water. Just brush the back of the fondant piece with water.

I don't know what kind of buttercream you are using, but it shouldn't get soft if it's American BC at room temperature or less than 85-90 degrees. You don't need to refrigerate a BC cake unless you're using perishable fillings. Perhaps your cake was sweating after removing from the fridge which made it too wet for the fondant to stick.

klamb17 Posted 9 Jan 2012 , 1:24am
post #3 of

Hi
The recipe I use calls for 3-4 cups p/s, vanilla, butter, salt, and milk that's it. It's actually really good. I mean it doesn't get soft and melt...it's like the can frosting but thicker. I thought the only way to get icing to crust was to refrigerate it...lol sorry I am really new to this.

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