AHi my chef said that i can cover my fondant without icing underneath? Just spray it with a little amount of water to adhere the fondant. Is this true? We're in a hot country pls someone reply to this! Thanks
ADon't the people who will be eating the cake deserve to have some buttercream or ganache, something?
Original message sent by AZCouture
Don't the people who will be eating the cake deserve to have some buttercream or ganache, something?
Yes thet deserved it. But i have a big problem cause i live in a country that is very hot and humid. I made a cake covered with fondant that is cracked and melting :( and i think the icing underneath is the problem
AI'm with AZ - for the people eating it, some ganache or BC will make the cake so much more luscious than just cake and fondant :-?
Ganache or buttercream, as well as tasting good, make a perfectly smooth surface so your fondant finish looks smooth and "clean".
AI've seen some tutorials that use apricot jam to act as glue to the cake and fondant :)
Hi again lesacero45 :) I also live in a humid climate (Darwin) and our weather is very similar to yours. It is HARD baking in a tropical climate! I just keep all my cakes refrigerated, and when they sit out, they sit in an air-conditioned room. You just need to experiment a bit and find what works for you. The dry season is much easier, it's the wet season that's hard to work with! But yeah, I use ganache and buttercream (I decorate nearly all my cakes with buttercream) and I just make sure they're well chilled xxx Good luck!
The apricot jam business is often used to adhere fondant to the marzipan covering of a fruit cake. It really isn't a suitable solution for a sponge-type cake. People want a soft icing on those cakes--like the ganache or buttercream suggested.
Using refrigeration at the appropriate times will allow you to put a nice coat of icing on the cake before applying fondant and to keep the cake in optimal condition before serving.
AI use just as much buttercream as I would for a cake that was [B]not[/B] going to be covered with fondant. I have a feeling that one of the reasons we hear the hysterical cries of "no fondant!!!" from customers so often, is because they've been the victim of a fondant covered cake sans buttercream. Or, the buttercream was super skimpy.
AActually, I'd be downright livid if I spent a grip of cash on a fancy cake to find little or no buttercream underneath that fondant.