I've tried putting fondant accents onto a buttercream covered cake but when the buttercream warms up a bit the fondant starts to slide. If I try to refridgerate it after decorating with fondant to harden the bc up again, when I pull the cake out again & let it sit, the fondant goes all shiny & gooey. Aaarrrgghh! What am I doing wrong?
When I make cakes this is the process I follow: bake cake, cool in tin, fill cake & refridgerate, trim outer if necessary, crumb coat with bc & refridgerate, final bc coating & refridgerate (or cover in fondant no refridgeration), then decorate. Is this pretty much the way it goes, I'm mostly self taught, taken a few classes, have learnt through trial & error & by reading up on the topic.
Any advice would be very much appreciated!