There really isn't anything you can do. The purpose of the buttercream is to give the fondant something to stick to. If you feel that there's not enough icing after peeling off the fondant, then torte your cake into 4 layers and do 3 layers of icing. That should satisfy your sweet tooth!
Have you tried Satin Ice, FondX or Chocopan fondant? They are all very good tasting fondants. Wilton is so vile they must add something to it to make it taste so bad. Nothing could taste that bad naturally!
I agree with Diane.
Satin Ice and Chocopan are in a whole different realm than that nasty stuff Wilton sells.
I could make a little lunch for myself out of Satin Ice alone. Well, maybe I'd set it on a vanilla wafer.
You should try a different brand of fondant AND go ahead and torte your cakes for a buttercream blast. You might be getting the best of both worlds that way.
I made a mini beehive cake ( I will post pictures later) and my little nephew wanted to eat it. After he ate what he wanted, I went to throw away the leftovers and my mom said, "don't throw that away, I will eat it". I had made the Easy MMF from this site and used almond extract for my flavoring. My mom loves almond flavoring so I think that helped. I think the homemade fondant can taste so much better, so if you haven't tried it, try it.
I think I read (on this board) recently that homemade fondant works better when it is freshly made. In other words, for covering cakes it is easy to work with. I am making a cake the end of this month that is to be covered in fondant. I would like to wait to make it until the day I need it, but the cake needs to be done by 1:00 in the afternoon, so I need to do it the day before. I think it will be fine though. At least it won't be a month old.
darkchocolate
I've always used a MMF and the recipe I hate tastes absolutely wonderful, everyone that has tried it hasn't complained. My recipe is just powdered sugar and melted marshmallows. I've never tried store bought or Wilton fonant....I guess I was lucky because I heard it had a terrible taste before my first attempt at fondant and therefore searched for a "good tasting" fondant.
Here is the address to the recipe I use if anyone is interested
http://whatscookingamerica.net/PegW/Fondant.htm
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