To Get That Smooth Finished Look With Fondant...
Decorating By jardot22 Updated 22 Mar 2013 , 11:05pm by superstar
How thick do you recommend rolling your fondant? And then also, how thick do you recommend the layer of buttercream underneath to be? I have found recently that I get the best results with a thin layer of butterceam and a thick layer of fondant, but some people like a thick layer of buttercream, which always ends up a huge mess for me when the fondant starts pushing the buttercream down and it bulges at the bottom. I'm trying to improve the look of my fondant, and am curious to know what works best for others. Thanks for any tips or advice!!!
From looking at your pictures, you have it down. I personally like a thin layer of fondant and med amount of bc. More than a crumb coat but not thick.
I like a normal layer of icing and a thin layer of white chocolate fondant. I'm happy to share my icing recipe if you want it...
Personally, when I eat cake, I like creamy icing... I think a firm bodied icing works great. I never have any issues with the icing come out the bottom.
Jen
I like a normal layer of icing and a thin layer of white chocolate fondant. I'm happy to share my icing recipe if you want it...
Personally, when I eat cake, I like creamy icing... I think a firm bodied icing works great. I never have any issues with the icing come out the bottom.
Jen
Jen,
I've only done one other fondant covered cake before and i had put on a normal layer of icing too. I too had the icing gushing out the bottom of the cake base. I noticed it after i started smoothing. I was unable to reuse the excess fondant at the bottom because there was so much buttercream on it.
Do you chill your cakes first? If yes, how long? and wouldn't refrigeration cause condensation to form under the fondant?
Suz
I suggest Jeniffer's recipe. I havn't tried it (Don't have the dvd yet) but I'm dying to know.
I like a normal layer of icing and a thin layer of white chocolate fondant. I'm happy to share my icing recipe if you want it...
Personally, when I eat cake, I like creamy icing... I think a firm bodied icing works great. I never have any issues with the icing come out the bottom.
Jen
Jen...I would love to have your icing recipe? Are you still planning on coming to Hollister?
Me, too! Me, too! I'd love the recipe!
I haven't ever liked cake with fondant because of the texture--but they are soooo beautiful that I hope to find something I would be proud to serve.
I think you need to buy her dvd for her recipe. Check out her site http://www.jenniferdontz.com
She has tons of great stuff.
I like a normal layer of icing and a thin layer of white chocolate fondant. I'm happy to share my icing recipe if you want it... Jen
Jen, are you offering to share your icing recipe? I know that your fondant is covered on your DVD (which is GREAT!!), but I am still trying to find the perfect buttercream for me. If you're sharing, I would love to have it. I did a search and didn't find anything in the Recipes.
BTW, your/my chocolate pearls were a huge hit at the wedding. My next attempt will be your fondant.
Thanks,
Martha
I like a normal layer of icing and a thin layer of white chocolate fondant. I'm happy to share my icing recipe if you want it...
Jen
I would be very grateful for your recipe Jen - if the offer is still available
Thanks
If you will email Jennifer Dontz and ask her for the recipe, I'll bet she will send it to you. There is an email link on her profile and on her thread post. Just click it and the email box will open up. Be sure to put a subject in and don't forget "please" and "thank you" ... not that any of us would!
Martha
I have only made three fondant cakes, one with Wilton BC, one with Sugarshack's BC and one with IndyDeb's BC. I have not had any icing come out of the bottom and I was always able to use my leftover fondant. Indydeb's BC is great - the recipe is on the site. It holds up in humid weather and tastes great. Give it a try - I am hooked on her BC. There is a thread/testimonial on here a few days ago about her BC.
Well, i think the chilling of the cake definitely made the difference with the icing coming out the bottom. Today I chilled my cake beforehand and i barely had any buttercream come out..thanks for the tip.
That was the least of my concerns with my cake today..ugh..i have so much to learn with covering a cake with fondant. It was my second cake done in fondant and honestly i dunno if i want to do it again.
I use to have the same problem of the buttercream pushing out. Now, I start the day before, put buttercream on the cake and leave it in the refrigerator overnight so that when I actually touch the cake it feels hard. By the time I am finished rolling out the fondant and laying it on the cake, it is starting to come back to room temperature, but it allows you to smooth it without the buttercream moving too much. Also, the fondant will stick to the buttercream without any "glue".
Jen is such a wonderful caring, sharing person I am sure she will share her BC frosting recipe. I too like to use a regular layer of BC under thin fondant & find that as long as I don't smooth the fondant from the top of the cake down to the bottom there is no problem. Hope this helps!
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