I have tried different approaches so my fondant doesn't sag and I'm still having problems. Could someone give me a good butter cream recipe for icing the cake before placing the fondant? Also what is the usual thickness for the fondant. Maybe I am rolling it to thin. Thanks to whoever can come to my aid.
AIf you can post a picture of a sagging cake it would be much easier to help identify what you are doing wrong.
Most likely you're rolling your fondant too think rather then thin. The standard is 1/8" I go a bit thinner now but 1/8 is good.
I doubt it's your BC recipe, I use a meringue based BC or ganache, it's just a personal preference-with these icings I can achieve sharper corners but even with an American BC (powdered sugar & butter/shortening) I can still cover a cake successfully. Like anything, it will take practice.
Another issue people have with fondant buldging is due to them not letting their cakes settle, usually after a crumb coat, you should let your cake settle overnight. I don't have big problems using SMBC/ganache but using American BC I had to let it settle. Also, using a dam with runny fillings like jams or curds will help and of course having everything level is essential.
AI quit using buttercream under fondant. Now all my fondant iced cakes are iced with white chocolate ganache. The ganache holds up really well to the weight of fondant.
I roll my fondant to 1/16" thick. It is so thin you can almost see my through it to my counter underneath.
Are you letting your cakes settle once filled? When I fill my cakes I let them settle overnight before icing and covering with fondant.
can you share your chocolate ganache recipe so I can try it before the fondant? I really appreciate your comment
AI like to use white chocolate ganache under fondant. I like the white chocolate vs chocolate because if I have to take the fondant off because it tears or wrinkles the white chocolate doesn't affect the color of the fondant when I roll it back out.
I just use a 3:1 ratio (3 parts white chocolate and 1 part heavy whipping cream).
I don't use white chocolate chips. I buy white chocolate from my local cake decorating store in large 5 lb bags. You can use the chips, but the large quantity is cheaper and I go through a lot of it so the 5 lb bag is better for me.