How Do I Get The Smooth Look Of Fondant On Buttercream Weeding Cake?
Decorating By chillpdx Updated 11 Apr 2013 , 9:08pm by chillpdx
Start with a buttercream that doesn't have any air pockets in it.
Are you using a crusting buttercream, such as ABC, or a non-crusting buttercream, such as SMBC or IMBC?
If using ABC, once it is crusted, then you can use a viva paper towel or computer paper to help get that flawless smooth look.
If you are using SMBC or IMBC, smooth as much as possible, put it in the fridge to get firm, then smooth out with a bench scraper any rough spots.
Once completed, unless the cake has a perishable filling, you don't need to keep it in the fridge. Most SMBCs or IMBCs can be left out at room temp (75 degrees or cooler) up to four days.
After I ice my cakes, and if I think they need a more satin fondant look, I take a spray bottle with water in it and LIGHTY spray the cake and take a bench scraper (bowl scraper) and smooth it down more. Of course after you do that you need to let it dry a bit before doing your next decoration. Ive tried the viva paper towel method as well and it works great on my more crusting BC! =-)
I am not sure exactly, I cheated and bought some butter cream from the local fred meyers, I think its a crusting but not 100%. Would you recommend any homemade versions? whens a good time to use the crusting and non crusting?
sure appreicate the advise!
Crystal
Quote by @%username% on %date%
%body%