I'm dying to try the Italian Buttercream since everyone seems to love it but can I put it under fondant?
Jacqui
ABSOLUTELY!!! It's al I use, and most of my cakes are covered in fondant too...
Just crumb coat, then put a nice thick coat (about 1/4") of the IMBC... and put it in the fridge for a couple of hours, or the freezer for about an hour... take it out just as you're starting to roll out the fondant... that keeps it firm (so it doesn't ooze out while you're smoothing the fondnat), but allows the outer surface to soften just enough to stick tothe fondant.
i didn't have much luck when I tried it. but I didn't do as MelC suggested and put it in the fridge before I put on the fondant. that sounds like it would work great!! i'd give it a try!!
Thanks MelC, I'll have to try it. I'm doing my Wilton Course III Finale cake tommorrow and was thinking about trying it out on that cake but because to transporting it to class and having it sit out during class I think I'll use the Wilton Special Buttercream in White Chocolate instead but I will have to try out the IMBC with your method on a future cake!
Jacqui
I've always wondered about this same question as well. How much longer can it be kept out of the fridge once it is covered in fondant? I usually make my cakes 1 day before the event and sometimes it's not consumed until much later on....what becomes of the IMBC in that case?
If it is completely covered in fondant, and is kept in a cool spot, a day or 2 is fine I usually chill my cakes before delivering (fondant can handle a brief period in the fridge, just not long!) and they are fine for the next ay.
Note: IMBC should always be served at room temp... when cold, it tastes like sweetened butter.
I've heard that you can refrigerate a fondant cake uncovered. When you take it out it may sweat from the moisture in your frig. but if you leave it alone for a bit it evaporates and is fine? I also heard that the commercial refrigeration has less moisture in it so bakeries refrigerate their fondant cakes all the time.
I haven't had any experience with refrigerating fondant but I thought I'd try it with my Wilton Class cake and see what happens.
I've never had much luck. If you chill it before you run a high risk of blowouts (I think that's what they're called.) The temperature difference makes air pockets between the frosting and fondant. It's horrible, and even pricking it with a needle does not work. I ruined two cakes that way.
Assuming it is at room temperature it is really hard to get it to look right since the frosting is so delicate.
Colette only does a thin layer of ganache or buttercream before she fondants, and does a good filling instead. If that's what she does, that's what I do!
That's good info to know! I just bought one of Colette's books. She has some amazing cakes in it! I also love the Dede Wilson books I purchased. She has some great looking recipes.
I semi-freeze every single cake I cover with fondant with no problem at all. It is SO much easier than trying to cover and smooth a shifty cake!
Don't freeze the cake for days or anything, but 4 or 6 hours will give you a solid cake to work with. It's a breeze that way! Take them directly from the freezer to your work area and cover each one. They don't need to thaw at all first. You can smooth them easily. (See my photos...every fondant cake of mine is done like that!)
After you cover them and smooth to your liking, set them aside to thaw completely. A tiny bit of condensation appears...but it evaporates very quickly without leaving a trace or marks on your icing. Don't touch them or do any detailing at this point...let the icing dry and the inside come to room temperature.
Another hint...
After you trim the cakes of the excess fondant, let them rest on a smaller upside-down cake pan (i.e. if your cake is 8", use a 6" or 7" pan so that the cake's edges hang over) overnight or at least 8 hours. The fondant will settle completely as it dries and you can trim the edges again for a perfect fit.
I found this and thought it was helpful. I'm going to try it and see what happens.
Thanks for all of the tips! Here's a picture of my Wilton Course III Finale cake. I ended up covering it lightly with saran wrap and putting in the garage where it's cool. It seems to have worked fine. I got a bit nervous about putting it in the frig.
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