Smbc And Fondant - I Need Some Education!

Decorating By SweetLifeBaker Updated 18 Sep 2014 , 1:15pm by jessicake

SweetLifeBaker Posted 16 Sep 2014 , 7:49pm
post #1 of 6



I was hoping someone could educate me on how to cover a smbc cake successfully with fondant from start to finish? I have used ganache and loved it but chocolate and whipping cream gets quite expensive :S. If you have any suggestions to downsize my ganache cost I could love it as well. There are a few specific questions I had...


1. Are you able to panel fondant over smbc?

2. Do you keep you cake cold from start to finish?

3. How do you seal the bottom of the cake so the smbc does not squish out? Does that actually happen often?


Thank you for your help in advance!

5 replies
-K8memphis Posted 16 Sep 2014 , 8:53pm
post #2 of 6

#1 idk exactly what panel means -- but if you mean place fondant directly onto smbc -- yes -- and #2 is yes i keep my cakes cold and #3 if the cake is cold when you put on the fondant the smbc is like cold butter --  a very firm surface and so stays in place -- no it doesn't happen that it squishes out for me --


best to you

SweetLifeBaker Posted 17 Sep 2014 , 12:40am
post #3 of 6

AThank you for the quick response!

Panelling as in the method uses by SiftbyKara

As well when you place the fondant on do you put the cake back into the fridge? If so does it not ruin the fondant when taken out? And also if so do you leave in until the cake is transported? Is there limit as to how long it can stay in the fridge?

Do you have a schedule as to when to crumb coat, ice and the place the fondant on the cake?

Sorry the endless questions! Thank you!

-K8memphis Posted 17 Sep 2014 , 12:53am
post #4 of 6

Ai assemble the tiers meaning I torte and fill then freeze uniced -- for a Saturday delivery I would final ice the frozen cakes including fondanting on thursday then store in fridge sliding them in & out to decorate-- no my fondant is not ruined

JWinslow Posted 17 Sep 2014 , 3:09pm
post #5 of 6

You can absolutely panel with SMBC (I use Kasey Lackey's method).  I chill the cake some so it is just set. - you don't want it super cold.  I haven't run into the butter cream squishing out so I haven't has to tackled that but after you put your top piece on you can put it back in the fridge for a couple of minutes.
My panels are always cut in advance to it's pretty quick.
The finished cakes go back in the fridge but they are boxed.  When you take the cake out of the fridge  leave it in the box so any condensation goes to the box.
When I take it out depends on how far I'm traveling.  For example, if I am traveling 2 hours I leave it in the fridge until ready to go.


I really only panel square cakes. I find paneling on round cakes more trouble than just covering it.

Hope this helped some :)

jessicake Posted 18 Sep 2014 , 1:15pm
post #6 of 6

I use fondant over IMBC which is not unlike SMBC.  I put the fondant on a well-chilled cake and then I do not refrigerate afterwards.  In my experience (humid climate) the fondant goes through a very sticky stage as the cake starts to come to room temp.  Usually, given enough time, the fondant will dry out, and then I can decorate. I will only refrigerate the fondant if I am not decorating on top of it.  HOWEVER, I have not tried boxing my fondant tiers.  I need to try that...

I have had the BC squish out of the bottom of the cake a little, but just when I'm smoothing the fondant.  It does not continue to squish out when it's just sitting there.  Only from handling.  (probably operator error ;-)


hope that helps

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