Buttercream + Marshmallow Fondant

Decorating By ThreeFifty Updated 4 Jan 2013 , 2:44am by ThreeFifty

ThreeFifty Posted 3 Jan 2013 , 5:56am
post #1 of 5

AI'm fairly new in the cake decorating world and I've been using marshmallow fondant with buttercream because it tastes better, however, if I don't keep the cakes in the fridge it gets really soft and sometimes droopy. Is there a better icing to use? Any tips would be helpful. Thanks in advance!!

4 replies
melanie-1221 Posted 3 Jan 2013 , 1:40pm
post #2 of 5

Possibly try a stiffer buttercream and / or rolling your fondant a bit thicker.

I had the same issues you are having when I started and found it was a combination of my BC being too soft, and I was rolling my fondant too thin.

As an alternative to BC I LOVE using chocolate ganache under fondant. Smooths nicely, and firms up great to give me sharp edges that I just can't get with BC. Also has a great flavor.

ThreeFifty Posted 3 Jan 2013 , 3:38pm
post #3 of 5

AOk, thanks for the tips. I'll give that a shot. Do you mind giving me your recipe for your ganache!?

melanie-1221 Posted 3 Jan 2013 , 8:32pm
post #4 of 5

My favorite ganache recipe is on my blog, just enter ganache in the search box. icon_biggrin.gif

ThreeFifty Posted 4 Jan 2013 , 2:44am
post #5 of 5

AOk will do. Thanks again

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