flourxxchildxx Posted 20 Oct 2012 , 2:58am
post #1 of

My first fondant covered cake was chocolate... I had it very thinly coated In white buttercream but the Color still showed through, and I figured by putting fondant on it, that it would go away.. but it still showed through. And I'm scared of what will happen with a red velvet cake.. how can I prevent this from happening? And is there such thing as putting too Much buttercream under fondant?

2 replies
eperales0411 Posted 20 Oct 2012 , 3:12am
post #2 of

Hi there, I am not an expert but this is what has worked for me...I put enough bc to cover the color of the cake (maybe 1/4inch bc), let it crust and/or put in the fridge so the bc becomes firm and then cover with a 1/8 inch thick of fondant. Hope this helps icon_smile.gif

Chellescakes Posted 20 Oct 2012 , 1:41pm
post #3 of

I think that you probably rolled your fondant too thin, I put white fondant over dark chocolate ganache and dark fruitcakes all the time without colour bleeding issues.

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