Smbc Or All Butter Buttercream Under Fondant

Decorating By prichardsk Updated 1 Feb 2012 , 7:39pm by FromScratchSF

prichardsk Posted 1 Feb 2012 , 7:09pm
post #1 of 2

I have a customer that can't have crisco/shortning in their icing. She thinks that is what makes her daughter sick when she has cake and icing. I need to make a fondant cake next week. I am trying to decide what type of icing to use under the fondant. I have never used SMBC or all butter buttercream. I live in Houston so it has been humid here lately and in the 70's. Cake will be picked up on a Thursday for a Saturday party.
SMBC-can this be used under fondant and sit out for 3 days? Will it melt? Also, to apply the fondant to the cake do I cover with fondant while icing is chilled, and if so do I just spritz cake with water to attach? All butter-again with this be okay sitting at room temp for 3 days or will it melt? Do I apply fondant to cake while buttercream is chilled or at room temp.

I haven't worked with either of these. I usually do all crisco or crisco/butter combo. Does anyone have any suggestions on what will be best and if so how to accomplish a nice fondant covered cake using non crisco buttercream. Cake is for next week so need any help I can get. Thanks!!!!

1 reply
FromScratchSF Posted 1 Feb 2012 , 7:39pm
post #2 of 2
Quote:
Originally Posted by prichardsk

SMBC-can this be used under fondant and sit out for 3 days?




Yes!

Quote:
Originally Posted by prichardsk

Will it melt?




Yes, it has the same melting point of butter, so if it's going to be in direct sunlight or in a room above 78 or so degrees, it will melt.

Quote:
Originally Posted by prichardsk

Also, to apply the fondant to the cake do I cover with fondant while icing is chilled, and if so do I just spritz cake with water to attach? All butter-again with this be okay sitting at room temp for 3 days or will it melt? Do I apply fondant to cake while buttercream is chilled or at room temp.




Working with SMBC is different then crusting, you should do a practice cake. With SMBC, you manipulate the consistency with temperature. When you cover in fondant you want your cake cold. No, you do not need to brush with water or anything to get it to stick.

I have a tutorial on SMBC and on how to ice a cake with it...

http://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/

http://fromscratchsf.wordpress.com/2011/07/18/swiss-meringue-buttercream-how-to-make-your-cake-look-awesome/

Good luck!

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