You do need to put a layer of BC underneath or else the fondant will show every bump and lump in the cake. The BC provides the smooth surface to lay your fondant on. Also it gives the fondant something to stick to.
I have always icied my cakes with buttercream first. This is what I was taught in the Wilton cake decorating classes. My problem has been that when I go to remove the fondant from the buttercream, because my family doesn't like the taste of fondant, it pulls the buttercream entirely off the cake. We then have to scrape the buttercream off the fondant to get some of the icing. I have been asking for help with this problem in the cake decorating section of this forum. I'm hoping that I will get some answers to this problem.
To get back to your question, Wilton says to cover your cake with buttercream before covering it in fondant. The fondant will crust over just a bit and the fondant and buttercream icing stays moist on the inside. I love the look of fondant. I have been told that you can keep a cake covered in fondant for up to 3 days without refrigerating it.
Yes you need to frost with buttercream. The buttercream does act as a cushion for your fondant and covers any bumps or bubble marks on your cake.. Be sure to put the fondant on right away dont let your bc crust. And use a fondant smoother remember to roll your fondant bigger than the cake and take your time smoothing down the sides so you dont get any folds.. Good luck after you do your first one you will love working with fondant.
Yes you need to frost with buttercream. The buttercream does act as a cushion for your fondant and covers any bumps or bubble marks on your cake.. Be sure to put the fondant on right away dont let your bc crust. And use a fondant smoother remember to roll your fondant bigger than the cake and take your time smoothing down the sides so you dont get any folds.. Good luck after you do your first one you will love working with fondant.
Why do you say not to let the bc crust? I just did my first fondant cake this weekend. I let my bc crust and then used the melvira method to smooth it before putting on the fondant. Would it have worked better if I hadn't let the bc crust? Thanks for the advice.
Even when I bc my cakes I use a small amount of piping gel at the base of the cakes to seal the fondant on to it. Not alot just about an inch is all that is needed. Learned that thru Wilton.
sandy1 wrote:
Does anyone know how to stop the fondant from sticking to the buttercream icing???? It pulls the buttercream off the cake every time! I have let the icing crust and it still pulls it off. Any suggestions?????????
I really thought that was the point, BC was used as something Fondant adheres too. 
I'm confused.
Yes you need to frost with buttercream. The buttercream does act as a cushion for your fondant and covers any bumps or bubble marks on your cake.. Be sure to put the fondant on right away don't let your bc crust. And use a fondant smoother remember to roll your fondant bigger than the cake and take your time smoothing down the sides so you don't get any folds.. Good luck after you do your first one you will love working with fondant.
Why do you say not to let the bc crust? I just did my first fondant cake this weekend. I let my bc crust and then used the melvira method to smooth it before putting on the fondant. Would it have worked better if I hadn't let the bc crust? Thanks for the advice.
Well, not letting the bc crust is the way I was taught. and I believe I have read in many books also that you should cover the frosted cake with fondant asap.. It makes your fondant adhere to the cake better. Not to say that there is more than one way to frost a cake.. What ever works well for you. As you hear different techniques give them a try.. Also If you have to pull up the fondant off the cake and you can... most likely it will pull up the bc also try to scrap as much off and if you get cake crumbs try to get them all off you can kneed in the bc to the fondant and it wont hurt BUT 1 CRUMB WILL TURN INTO A 1000! So get all the crumbs off before you kneed your fondant again.. I have had to do this a few times and it it no big deal.. I hope this helps some..
Does anyone know how to stop the fondant from sticking to the buttercream icing???? It pulls the buttercream off the cake every time! I have let the icing crust and it still pulls it off. Any suggestions?????????
Theres no way you are going to get away from that and still start out with a nice looking cake... if the fondant isn't sticking to the buttercream then it is going to be a nightmare to work with (think dry styro dummy). I have never seen someone pull off the fondant before serving the cake. Why not just plate your slices and then your fam can eat the cake and icing part and just leave the fondant behind? Thats what goes on at most weddings...
Sandy - that is a good question. I don't have the answer, but I agree that fondant is the most horrid thing to eat with cake. I would never consider eating anything while chewing gum in my mouth, so why would I combine the two on purpose? Gross. My next cake, I am going to try letting the BC form a good crust, then I will randomly spray a light mist on cake with water to allow enough adhesion to hold the fondant in place, but not enough to "weld" the disgusting layer to the icing. Not sure if this will work, but next cake I make using fondant - I will give it a whirl. If you discover the secret before you hear back from me, let me know what it is!
Maureen 1971, I'm going to try letting my bc icing crust over, sprinkle some confectionary sugar over it, put a band of piping gel on the bottom of the cake to adhere the fondant to the cake and see if this will make it easier to remove the fondant from the cake when serving it. I have heard from other members that there is other brands of fondant that taste better than the Wilton brand. I haven't tried them yet but I and my family have a problem with the chewy texture of fondant. One member told me to try torting my cakes 3-4 layers and use buttercream between the layers. This would leave us plenty of buttercream icing while removing the fondant, which takes off the top layer of bc. It sounds like a great idea and I'm going to give it a shot if the sprinkling of confectionary sugar doesn't work.
Maureen 1971, I'm going to try letting my bc icing crust over, sprinkle some confectionary sugar over it, put a band of on the bottom of the cake to adhere the fondant to the cake and see if this will make it easier to remove the fondant from the cake when serving it. I have heard from other members that there is other brands of fondant that taste better than the Wilton brand. I haven't tried them yet but I and my family have a problem with the chewy texture of fondant. One member told me to try torting my cakes 3-4 layers and use buttercream between the layers. This would leave us plenty of buttercream icing while removing the fondant, which takes off the top layer of bc. It sounds like a great idea and I'm going to give it a shot if the sprinkling of confectionary sugar doesn't work.
Sandy1,
It seems to me if you do this.. when you go to smooth your fondant it will move and strech the only place that will hold is the band on the bottom.. I dont think that will work.. have you tried rolled buttercream?? I have never used it but that might be an option. wilton is the worst tasting fondant. mmf is great... and easy to make but it does have the same chewey texture..
Bcake1960,
I have tried the rolled bc and have found that it is too sweet. It also does the same thing as far as pulling off the bc under it. When I used the rolled bc it seemed to stretch and thin out a bit when I tried applying it over my cake. It didn't have that nice pie dough consistency that fondant has.
I wasn't thinking about how the fondant would slide around the cake if I sprinkled confectionery sugar on the bc before applying the fondant. Thanks for bringing that to my attention. That would have frustrated me more than the bc being pulled off! I guess I'll just do the torting of the cakes with the bc between layers.
Does the mmf go on as nicely as the reg. fondant? Are there any tricks to applying it on the cake? Does it have a nice pie dough consistency? Sorry for all the questions but if you can answer some of them before I try the mmf it will help me out.
Thanks so much!
Sandy
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