susanandmike Posted 24 Aug 2012 , 9:11pm
post #1 of

I was planning on using Indydeb's buttercream under the fondant (instead of using marzipan sheet) Is this OK?

3 replies
BlakesCakes Posted 25 Aug 2012 , 5:02am
post #2 of

Sure, it's fine.

Generally, marzipan is only used under fondant on fruit cakes, not on sponge or American style cakes.

Rae

susanandmike Posted 25 Aug 2012 , 2:53pm
post #3 of

thank you for the reply. This is my first try at fondant and it really helps to get some sage advice.

lorieleann Posted 25 Aug 2012 , 9:37pm
post #4 of

I only use fondant on a frosting layer that I can get very hard and smooth: ganache, SMBC, or an all butter ABC. I believe that that recipe is a crisco based, which while being heat tolerant, will never get as hard as a butter or ganache. I find using a softer ABC under fondant makes my corners look mushy and more prone to sagging and movement under the fondant when smoothing. Maybe it just takes a lighter touch than I have to make it work, but I much prefer being able to vigorously smooth and work the fondant onto a cake.

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