AI have punched my pattern onto my wafer paper and would like to know if I can apply this onto my buttercream cake OR do I need to cover it in fondant first????
If it makes any difference I plan to cover parts of the wafer paper with gumpaste flowers to give it some depth and dimension. It is a 6" cake 4" tall and will have 39 flowers on the side of this round cake.
I think it will work on buttercream, as long as it is a crusting BC. Otherwise the moisture might dissolve your paper. Maybe you can smear some BC on the side of a cake pan or spare dummy and see what happens first with a scrap piece of paper.
AMy avatar is a photo of rice paper leaves and fondant vines on buttercream. I used buttercream to attach the leaves.
In my experience with wafer paper, fat does not dissolve it, my buttercream doesn't dissolve it, but it's always best to do a test!
LeanneW thanks for the tip. I tried a sample piece on buttercream and it did just fine. I was still a little hesitant and ended up wrapping the cake with chocolate fondant and it did well. Picture is posted.
AOh my goodness YES! wafer paper can go on b'cream! I have done dozens of cakes like that. No, it does not *dissolve* into the b'cream but is just like putting a very, very thin piece of fondant on top of b'cream. What helps is to coat the back of your wafer paper item with an ultra thin coating of piping gel. Once it touches the b'cream it is stuck for life :) So be really sure of how you want it positioned before you drop it on.
How does it perform in the heat? I'm totally unfamiliar with it but am thinking of using it for rustic ruffles (i.e. torn edges) on a fondant-covered cake?
Wafer paper works just fine in heat. Well........let me qualify that...I worked with it in CA - HOT temps but low (almost non-existent) humidity. I don't think it will ruffle well. There should be no problems using it on fondant. If you can get it to look right just adhere it to the fondant with a light dab of b'cream. I'm picturing say a 10" long strip maybe 2-3" wide (ruffle) pipe a line of b'cream along one edge and just stick it against the fondant. You might need to hold it for a few seconds to get it to stay.