Confused About Buttercream Crusting.....
Decorating By Fahina Updated 7 May 2007 , 6:09am by cathyscakes
I don't pay much attention to the crust when I'm using fondant. Although, I'm sure that sure it crusts a bit while I'm kneading and rolling.
I tried covering a cake with fondant, and I had a terrible time. Maybe you can help me figure out what I did wrong. I iced the cake with a non crusting buttercream and refrigerated the cake, it had already softened up by the time I started covering the cake. The fondant started sticking terribly, I couldn't move it at all, so there was wrinkles everywhere, then it started tearing. Do you just put a thin layer of buttercream on your cakes, do you use crusting buttercream, maybe the buttercream was too thick, i'm not sure what went wrong, but now i'm afraid to try again. I wanted a thicker layer of buttercream, so if people didn't want to eat the fondant, there would be a nice layer of buttercream, please let me know what I'm doing wrong, thanks
Fondant doesn't slide around over the buttercream so you really have to do your best to position it right the first time.
I have seen tutorials on covering cakes with fondant, and the way they did it they were able to pull the side out a little to smooth out the wrinkles, when I tried this the fondant was stuck to the cake and wouldn't smooth, and then it would tear, maybe the buttercream was too thick, or maybe the fondant was too thin, i'm not sure.
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