Originally Posted by dky
I think it depends on the cake, if its a bumpy cake like fruit cake then we normally fill first (like putty on a wall) with fondant.
Then if the customer does not want marzipan then just a small amount of apricot or similar mild and light flavoured jam (jelly i think you all call it) warmed up so its a little runny and easy to brush on.
I have never done the buttercream under fondant thing and wondered why so many people use it.
If its a flavour thing I can sort of understand but can't see the purpose otherwise.
I peronally think it would effect the final smooth effect of the fondant.
It actually doesnt affect the final smooth effect of the fondant.
If you do a crumb coat and then put on a thick layer of it and smooth it down properly you get a beautiful base to work on, and your fondant will be as smooth as can be. I dont use jelly or jam to stick my fondant down either, if i dont put buttercream under the fondant, and the customer doesnt want marzipan, i just put another layer of fondant, so a foundation layer and then the real one. I stick all my fondant with sugar syrup.
here is a cake done with buttercream underneath. The buttercream done with real butter rather than the artificial stuff we use to decorate. So much nicer tasting.