Swiss Meringue Buttercream & Fondant???

Decorating By sianpa22 Updated 1 Apr 2012 , 8:10pm by vgcea

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sianpa22 Posted 22 Mar 2012 , 7:44pm
post #1 of 9

i'm pretty sure someone has already asked this question but i have looked almost everywhere in the forum & didn't find an answer.

can i cover my cake with fondant if i crumb-coat it with swiss meringue buttercream OR italian meringue??

THANKS!

8 replies
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leah_s Posted 1 Apr 2012 , 5:10pm
post #2 of 9

Of course. Why wouldn't they work?

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karateka Posted 1 Apr 2012 , 5:21pm
post #3 of 9

yes. They are my favorite. I get much better looking cakes (straight sides and sharp edges) when I use those frostings under fondant. Plus, they are much better tasting than using powdered sugar frosting. Less sickenly sweet, less gritty.

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Rosie2 Posted 1 Apr 2012 , 7:12pm
post #4 of 9

Gosh, I was just wondering about that yesterday icon_smile.gif
I always use ganache, but I'm a hobby baker and ganache does get expensive...so, I did wonder about IMBC...but, isn't IMBC a very soft icing??

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karateka Posted 1 Apr 2012 , 7:47pm
post #5 of 9

Yes, it is, but you frost the cake, straighten up the sides, top and edges, then refrigerate it. Once it is firm, cover in fondant. Voila!

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vgcea Posted 1 Apr 2012 , 7:48pm
post #6 of 9

^^ When you put it in the fridge it hardens and holds its shape. Think 'Butter' and 'Fridge.'

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Rosie2 Posted 1 Apr 2012 , 7:52pm
post #7 of 9

Ahhhh, thank you karate and vgcea! I will use IMBC next time for sure icon_smile.gif

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Claire138 Posted 1 Apr 2012 , 7:59pm
post #8 of 9
Quote:
Originally Posted by vgcea

^^ When you put it in the fridge it hardens and holds its shape. Think 'Butter' and 'Fridge.'




That's a brilliant way to describe it, I've always wondered about it and never had the guts to try it but now that I understand how it works I'll give it a go, thanks!

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vgcea Posted 1 Apr 2012 , 8:10pm
post #9 of 9

You're welcome icon_biggrin.gif

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