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?
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
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.