I think I'm about to attempt my first fondant covered cake just for practice. I'm wondering, do you put a layer of buttercream on the cake before you add the layer of fondant? I hear the fondant don't taste real good, do folks actually eat it anyway? Any tips or suggestions would be greatly appreciated. Hubby's job sent him outta state for a week so I have all the time in the world this week to practice. YIPPIE!!! I'll miss hubby, but will enjoy my playtime with my cakes!
Ellie
You're right ...the Wilton Fondant is awful tasting, but great to work with. I've done the mmf found on this site , and it's a better alternative to Wilton. I have however since tried Toba Garrett's and won't use anything else. It is sooooo easy to make and wonderful to work with. Suggest if you have lots of time this week, you should really give this a try. It's well worth the effort. You'll note in the recipe that it says Glycerine is optional....If you can get it (widely available at drugstores, wine making supplies, health food etc...), you should use it. Might just be me, but I think it probably does a lot for keeping the medium pliable . The more you work it, (kind of like kneading bread dough), the easier it is to work with. Make sure you grease your counter tops lightly as well as your hand to keep it from sticking. You'll soon discover how to work with it. Here is Toba's recipe....Give it a try. You won't be sorry. Best part is you can flavour it and it actually tastes really good! BTW, you should ice your cake with a thin layer of BC to help the fondant adhere to the cake. Good luck and let us know how you make out. Post pics if you can. Here's the recipe:
Toba Garrett's recipe :
ROLLED FONDANT
Ingredients
1 Tbsp (1 envelope) unflavoured gelatin
1/4 cup (60 ml) cold water
1 tsp lemon, almond or orange extract
1/2 c (6 oz or 168 g) light corn syrup
1 Tbsp glycerin (optional)
up to 2 lbs (908 g) 10X confectioner's sugar
1/2 tsp white vegetable shortening
1. Sprinkle the gelatin over cold water in a small bowl. Let it stand for two minutes to soften. Place it over a pan of simmering water until the gelatin dissolves, or use the microwave for 30 seconds on HIGH. Do not overheat. Add the flavouring.
2. Add corn syrup and glycerin (optional) and stir until mixture is smooth and clear. Gently reheat if necessary, or microwave for an additional 15 to 20 seconds on HIGH. Stir again.
3. Sift 1 1/2 pounds (680 g) of the sugar into a large bowl. Make a well in the sugar and pour the liquid mixture. Stir with a wooden spoon. The mixture will become sticky.
4. Sift some of the remaining 1/2 pound (225 g) of sugar onto a smooth work surface and add as much of the remaining sugar as the mixture will take. Knead the fondant, adding a little more sugar, if necessary, to form a smooth, pliable mass. The fondant should be firm and soft. Rub the vegetable shortening on your palms and knead it into the fondant. This relieves the stickiness of the fondant.
5. Wrap the fondant in plastic wrap and place it in the refrigerator until ready to use. Rolled fondant woks best if allowed to rest for 24 hours.
Note: If covered well, this rolled fondant dough can be refrigerated for 1 month or frozen for up to 3 months. I do, however, recommend Pettinice RTR Icing (commercial rolled fondant). It doesn't taste quite as good as homemade; however, it has more stretch. Since it's extremely flexible, you can do more with it. This product can last for up to 6 months without refrigeration.
Storage: Double wrap the rolled fondant in plastic wrap and then store it in a zippered plastic bag. It will keep in the refrigerator for 30 days on in the freezer for up to 3 months.
Yield: 2 lbs (908 g) 
Ellie,
There are sooooo many different methods used by people to cover cakes with fondant.
Yes buttercream underneath with a layer of fondant over the top works, you can also use a chocolate ganache instead of buttercream.
I've been known, when I'm really pushed for time, to just put on one very thick layer of fondant, but I wouldn't recommend this.
The ideal method, the one they teach us in traditional classes in Australia, is to use a layer of marzipan, which can be substituted for chocolate fondant or plain fondant, smooth the cake out as perfectly as possible, let it dry for a day or so and then apply a layer of fondant. Letting this dry another day before you attempt to put any decorations on.
I hope this helps.
Fran
Thank you both so very much. I will give both these methods a try since I'll have so much time on my hands this week. I really appreciate you both taking the time to help me along here. Have a great week ahead and be blessed!
Ellie
If you use a layer of buttercream under the fondant chill the cake after you ice it. When you chill the cake it will make the buttercream firm and it will hold the shape better when you put the fondant on. It just makes it easier to smooth the fondant.
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