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Swiss meringue buttercream under fondant cake

post #1 of 13
Thread Starter 

Help!

I have googled this to death and need some answers to some questions about swiss meringue buttercream and fondant.

 

Question:  Before I lay the fondant on the cake, I know that the SMB needs to be cold....BUT...once the fondant is on the cake, can the cake be left out at room overnight without the  SMB going bad or the fondant getting goopy? I have an early AM delivery and need to fondant and decorate the cake the night before.

 

Also, will the fondant be ok when the SMB underneath comes to room temp or will the condensation ruin it??

 

I have made a SMB previously with half butter and half high ratio shortening and it was soft and silky and smooth and not too sweet. My client has requested Whipped cream frosting but I am nervous about putting 3D and 2D fondant figures on the cake for fear that they will slip off or get wrecked by the moisture in the whipped cream frosting. I figure SMB is a nice soft, whippy alternative to buttercream as I find it can sometimes be grainy (and my client specifically asked for NO "regular" buttercream).

 

Any and all help would be AMAZING!!! :)

post #2 of 13

When I put SMBC under fondant, I also make sure the icing is cold.  Then I store the fondant-covered cake in as cool a place as I can find so that the icing stays relatively firm.  On cool days, it's fine on the counter.  I have also put fondant-covered cakes in the fridge without issue, but that's a topic well-discussed here as to whether you should do that or not.  I also have a cool basement where I've been known to put them while waiting for delivery or presentation.

 

I have had issues working with fondant over room temp SMBC (adding decor, etc), so that's why I keep it as cool as I can.  It can get a bit mushy if you're playing with it when the icing is warm.

 

I've never had the icing "go bad", tho.

post #3 of 13
Thread Starter 

Thank you so much icon_smile.gif

I've been so worried about having enough time to cover and decorate the cake.

post #4 of 13

Hi,

 

I always need 3 days to make a fondant cake. First day: baking, second day: spreading and third day: decorating.

 

Day 2 and 3: I always keep a cake in a fridge.

 

You can see a procedure, day by day HERE.

 

Good luck.

post #5 of 13
Thread Starter 
I usally have the same process of baking,icing and then decorating. I've never used SMB under fondant before and I am really worried about condensation making the fondant goopy once the cake comes to room temp.
Has anyone ever encountered this with SMB ?
post #6 of 13
I just did two sheet cakes 11x15 and didn't have any problems. I covered them with SMB and left in cold room for two hours to harden up, covered with fondant and again left in cold room (65F) and next day I did buttercream writing. Swiss meringue is a cooked meringue, so you can safely use fresh egg whites; however, I use meringue powder or pasteurized powdered egg which are a convenient alternative and remove any risk of Salmonella.
post #7 of 13

I have a similar question but more about leaving it out on the day of the party...I'm decorating and adding finishing touches to the cake Saturday evening and the party (family not client) is on Sunday evening...so for the next 24 hours where do I keep the cake? Also I know say just freshly made SMB you keep it in the fridge but once you take it out its like butter and needs to be whipped again to get the smooth fluffly finish, but what happens when its on the cake and left in the fridge? Wont it become like butter and not have the same taste/texture as a freshly made cake??? Living in Ontario, Canada our homes usually are around 20 degrees Celsius, so cool I guess.   

post #8 of 13

SMBC is fine left out of the fridge overnight, particuarly if covered with fondant.  If you have a cool place to keep it (like a basement or garage), then that's better.

 

If you do prefer to keep it in the fridge the night before, then make sure it's taken out at least 3 hours ahead of cutting to get the SMBC closer to room temperature.  It will taste better at cool room temperature than it will right out of the fridge.  The icing will be hard when taken out of the fridge, but will gradually soften.

 

As a side note, I use cartoned pasterized egg whites to make my SMBC.  I usually make it the day before and leave it out on my kitchen counter in the mixing bowl, tighly covered with plastic wrap.  It's fine, and I don't have to wait for it to come to room temp to use it the next morning.  :) 

post #9 of 13

Thanks! Now looking for a coffee/expresso swiss meringue buttercream recipe? :D Any suggestions? 

post #10 of 13
Quote:
Originally Posted by mmhassa2 View Post
 

Thanks! Now looking for a coffee/expresso swiss meringue buttercream recipe? :D Any suggestions? 


I make a syrup out of kahlua and espresso grounds, and keep a jar in the fridge at all times. Simmer the grounds in kahlua, til it's well reduced, then sieve it. A little goes a long way, and it tastes amazing!
You can also just dissolve instant espresso in a tiny bit of hot coffee or water, just enough to make a paste, so it isn't grainy, and toss that in.

post #11 of 13
Quote:
Originally Posted by scrumdiddlycakes View Post
 


I make a syrup out of kahlua and espresso grounds, and keep a jar in the fridge at all times. Simmer the grounds in kahlua, til it's well reduced, then sieve it. A little goes a long way, and it tastes amazing!
You can also just dissolve instant espresso in a tiny bit of hot coffee or water, just enough to make a paste, so it isn't grainy, and toss that in.

Thanks will try it with just the instant espresso...I do have some coffee extract I guess I can throw in? Staying away from Kahlua for religious reasons. 

post #12 of 13

That Kahlua reductions sounds amazing!

post #13 of 13
Quote:
Originally Posted by KathleenC View Post

SMBC is fine left out of the fridge overnight, particuarly if covered with fondant.  If you have a cool place to keep it (like a basement or garage), then that's better.

If you do prefer to keep it in the fridge the night before, then make sure it's taken out at least 3 hours ahead of cutting to get the SMBC closer to room temperature.  It will taste better at cool room temperature than it will right out of the fridge.  The icing will be hard when taken out of the fridge, but will gradually soften.

Thanks so much (both to tara for posting and every one for the helpful advice) I had the same question and also the same request from a client about no traditional buttercream. My question is has anyone used silicone overlays on SMBC and if so at what point would it be safe to begin application?



As a side note, I use cartoned pasterized egg whites to make my SMBC.  I usually make it the day before and leave it out on my kitchen counter in the mixing bowl, tighly covered with plastic wrap.  It's fine, and I don't have to wait for it to come to room temp to use it the next morning.  icon_smile.gif  
Quote:
Originally Posted by KathleenC View Post

SMBC is fine left out of the fridge overnight, particuarly if covered with fondant.  If you have a cool place to keep it (like a basement or garage), then that's better.

If you do prefer to keep it in the fridge the night before, then make sure it's taken out at least 3 hours ahead of cutting to get the SMBC closer to room temperature.  It will taste better at cool room temperature than it will right out of the fridge.  The icing will be hard when taken out of the fridge, but will gradually soften.

As a side note, I use cartoned pasterized egg whites to make my SMBC.  I usually make it the day before and leave it out on my kitchen counter in the mixing bowl, tighly covered with plastic wrap.  It's fine, and I don't have to wait for it to come to room temp to use it the next morning.  icon_smile.gif  
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