Hi All,

I've read a load of blogs and watched even more video tutorials, but I still don't seem to be clear on one thing so thought I'd ask your advice. I usually (this is my 5th 'large' cake) crumb coat a thin layer of BC, refrigerate for 30 mins then take it out and put a light layer of BC just around the sides for the fondant to stick to. I noticed though that on my last 2 cakes I could see through the fondant. So my question is, after I take it out of the fridge, can I put a thicker layer of BC then cover straight away? Does this mean that the fondant will not have a smooth finish?  I hope this makes sense. Any help with this would be much appreciated.

Thanks in advance

When you say you can see through the fondant, what exactly is it that you see?  The cake or the icing?  I don't think I've ever had an issue with seeing through my fondant.  Typically I crumb coat, refrigerate, then add 2nd coat of BC.  I usually keep adding BC and taking off until I get a level surface on top, straight sides, sharp corners, etc.  By the end of the whole process I'm not sure how light or thick the coating is.  I then let the cake form a crust, smooth with a paper towel and fondant smoother, brush the cake with piping gel and cover with fondant.  I need the cake to be crusted in order to smooth it out but I also need the fondant to stick which is why I brush mine with piping gel. 

Sounds like your second layer of BC needs to be thicker and you need to roll your fondant a little thicker as well.

I fill and crumb coat and refrigerate anywhere from 2 hours to overnight.  Ice with buttercream (I use the same amount as I do when the cake is  not being covered with fondant) and refrigerate for about an hour and then cover with fondant.

Thank you both, great help! I think the thing that I was concerned about was how to get the fondant to adhere to the cake if putting it back in the fridge for  the 2nd time. I thought that u just had to make the crumb coat a bit sticky but understand now that it's a layer within itself. Got it! Maybe I'll try the piping gel. Just finished making the BC. Cake to be delivered for Saturday :)