Buttercream Under Fondant

Decorating By galliesway Updated 21 Mar 2007 , 7:06pm by springlakecake

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galliesway Posted 21 Mar 2007 , 3:33pm
post #1 of 5

I'm still learning so forgive the repeat question. The search produces so many hits and it would take forever to go through them all. Anyway, what consistency would you for under fondant? I'm making my daughters birthday cake next weekend.

Thanks,
Kelley

4 replies
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mypastrychef Posted 21 Mar 2007 , 4:25pm
post #2 of 5

medium stiff consistency
mpc

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jmt1714 Posted 21 Mar 2007 , 4:47pm
post #3 of 5

I do the same consistency I would use as if I were finishing the cake in buttercream (which for me is somewhat thinner, but everyone has different preferences) - I also smooth it prior to putting on the fondant.

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beccakelly Posted 21 Mar 2007 , 6:13pm
post #4 of 5

i also do the same consistency i would use to ice a cake in buttercream. i like it to be thin for easy spreading. then i let it set for a bit to firm up, smooth it really good, and lay on my fondant.

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springlakecake Posted 21 Mar 2007 , 7:06pm
post #5 of 5

I use thin also

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