Hi everyone,
I have a customer who is allergic to chocolate and I am wondering what option I have of icing to put under my fondant.
I always use ganache and have never used anything else.
I was a little concerned about buttercream, thinking it needs refrigeration?
I thought I might try glace icing, you know basically just icing sugar and water made to the consistency that I need.

Will this go alright under fondant or will it make the fondant go funny???

Many thanks

I've always used buttercream icing under my fondant cakes. I put a crumb coat and let it crust a bit; then apply a final coat of buttercream. I smooth this really well once it has crusted slightly with a Viva papertowel. Once I've done that, I apply my fondant to the cake.

The more traditional, European way, is to put marzipan underneath the fondant. You could also just use piping gel, makes a great crumb coating as well, or if you don't want anything underneath, you could just mist your cake with water (or water mixed with extract flavoring.)

Thanks rodneyck, those are great ideas, only I don't have any piping gel. and always like to put some sort of icing under my fondant so that the people who don't want to eat the fondant can peel it off if desired.

Does buttercream if used as a coating under fondant require refrigeration? Can it stay out of the fridge for like a day????????????

I am maybe leaning towards trying the buttercream now if it can sit out like ganache can.

what do you think???????????

Buttercream left out for a day or two will be fine. I have left out buttercream frosted cakes as well as buttercream under fondant cakes and have never had a problem.

If you use shortening and water for buttercream then the icing can sit out for two weeks on your counter! It will definitely be ok for a day.

Would this be the best recipe to use for buttercream that I don't want to refrigerate, but need to go under my fondant?
It is from the recipes section on this site.


Butterless Buttercream

Serves/Yields:
Prep. Time:
Cook Time:
Category: Frostings
Difficulty: Easy


This has no butter in it at all.
This butterless buttercream will keep for up to 6 months out of the fridge if stored in a airtight container.

900g/1 3/4 lb icing sugar(confectioners) sifted
325g 11oz shortening
1 1/2 tablespoons water
1 1/2 tablespoons vanilla
Pinch of salt

In a large bowl, blend all ingredients with an electric mixer for 3-5 mins.Pause to scrape the icing from the side of bowl, then mix for 1 min.
Refridgerate for 10m before using.

Source: Cake decorating-rosenburg
Contributed by: nernan on Saturday, June 25. 2005 at 01:50:15

This is my favorite for the butter/crisco/powdered sugar variety buttercreams because this one holds up in hot weather and is very versatile. If you want the icing to crust, there is a note there, add meringue powder to it.

http://www.baking911.com/recipes/cakes/buttercreamtami.htm

Thankyou Rodney!
We can't get crisco here, is that just like margerine? I'm not sure what to buy in it's place. I'm in Australia.

Crisco is vegetable shortening, the white stuff with the texture of butter (not vegetable oil.)

If you can not find shortening, then just substitute the shortening for butter. All butter buttercreams are delicious, but harder to work with in hot weather (melts) and harder to pipe because your hand heats up the piping bag quite quickly. You either make many trips to the freezer to cool it back down or have several piping bags and alternate between them.

Good luck!

P/S Margerine will work as well for a substitution.

Tami's is good icing, it's sweet enough but not too sweet, the cream makes it good. It crusts, also.

Can you use white chocolate under your fondant, since it's really not "chocolate"? Maybe the allergy ingredient is not in the white version???

Two years ago, when I started taking cake deco lessons, the topic of discussion was whether to use buttercream or warmed apricot jelly to attach the fondant to the cake.

I refrigerate my buttercream-covered cake before I apply the fondant layer. It keeps the hands from impressing into the buttercream.

Theresa

No, I can't use white chocolate, the customer said they wouldn't eat it if there is white chocolate either, although the real allergy is normal chocolate... didn't make sense to me, but obviously chocolate is out for her.
I think I will go with the buttercream under the fondant, the one with margerine as shortening instead of butter.

Thankyou all so much for your wonderful advice, I was at my wit's end about what to do... always worried about trying something for the first time for a customer, I always normally do a trial giveaway cake first, but I am just too busy this week and won't have time to do that!

Thankyou.. sending cyber hugs and kisses to all!

I was going to suggest a trial cake, that way you always know how to tweak. But, since you can't, lol, then my suggestion would be to put on a thin layer of buttercream if you go this route.

I saw another post on this forum where someone said she was loading on tons of buttercream to get that perfectly smoothed and cornered cake, then adding a layer of fondant. In my opinion, that would send me into a sugar coma, lol. I mean, you are putting two or three (if you crumb coat) layers of sugar on a cake, plus the filling = Sugar bomb.

My motto is, a well decorated cake is nice, but a tasty cake will keep them coming back.