Hlp Please

Decorating By kitycat Updated 26 Sep 2014 , 10:37pm by Loubee

kitycat Posted 17 Sep 2014 , 10:34pm
post #1 of 13


is it possible to crumb coat a cake in chocolate buttercream & then cover it in white fondant?? or is chocolate ganache better? I was asked to make a small wedding cake in white fondant but they want the entire cake crumb coated in chocolate butter cream or ganache ! has anyone done this before ? Help please  :cry:

12 replies
easyaspie Posted 17 Sep 2014 , 10:39pm
post #2 of 13

AI've done this. I just made the fondant thicker.. But I use a crusting buttercream and it doesn't really seap or melt into the fondant.. So it may not work for some. And I didn't do it way in advance. Day of needed

dukeswalker Posted 17 Sep 2014 , 11:43pm
post #3 of 13

all the time.  All. The. Time.  Never have a problem.  (I use MMF)

mattyeatscakes Posted 18 Sep 2014 , 12:15am
post #4 of 13

AYup, i this all the time as well.. I use chocolate swiss meringue buttercream... ;)

kitycat Posted 18 Sep 2014 , 12:31am
post #5 of 13

oh my! thank you can you share the recipe ?

kitycat Posted 18 Sep 2014 , 12:31am
post #6 of 13

awesome thank you!!  Have you tried chocolate ganache and fondant over it?

kitycat Posted 18 Sep 2014 , 12:32am
post #7 of 13

Thank you so, much . Do you have a recipe for the chocolate butter cream you used? Do you mind sharing please:D

easyaspie Posted 18 Sep 2014 , 2:24am
post #8 of 13

I pretty much taste mine as I go..

but I pretty much use

1 stick Crisco, 1 stick butter.(same size)

few splashes of vanilla.

tbsp. milk, then I add powdered sugar to taste, and consistency. I usually use 5 cups.

that is my vanilla buttercream recipe, it's so good.

then for any flavors I just ad them in at end, and same with color !

so if i'm making chocolate buttercream, I would ad melted chocolate chips ( milk, white, dark, whatever)

but when I take it out of microwave I stir chocolate for a good 30 seconds before I put into buttercream.

then I use my hand mixer on second highest speed till mixed in :)

usually 1 cup chocolate chips is what I add. more or less depending on howmuch icing needed.

and if it happens to be a bit soft from chocolate I add a tad more powdered sugar and it pipes beautifully, stays in place.... I love it

I never use all butter buttercream. tried making it once and it was gross to me, and always looked moist..

no matter how many other ingredients I could always just taste butter lol. I only like butter on corn on the cob and that sort of thing, not on cupcakes.ewww.

kitycat Posted 23 Sep 2014 , 5:53am
post #9 of 13

Thank you so, so much for the recipe and for taking the time to reply :D I truly appreciate it 

mcaulir Posted 23 Sep 2014 , 9:07am
post #10 of 13


Originally Posted by kitycat 

awesome thank you!!  Have you tried chocolate ganache and fondant over it?

Most of my cakes are chocolate ganache with white fondant over them. It's fine.

kitycat Posted 23 Sep 2014 , 6:27pm
post #11 of 13

thank you! ;)

easyaspie Posted 23 Sep 2014 , 10:34pm
post #12 of 13

you're welcome :)

Loubee Posted 26 Sep 2014 , 10:37pm
post #13 of 13

I agree I have done this a few times now and had never had any problems, I make sure my icing is quite thick though.

Quote by @%username% on %date%