Sorry if this is a dumb question.
When you put fondant accents on a buttercream covered cake (I would use all crisco), will the fondant stay crisp and hard, or will it soften up?
I want to do a princess cake, two tiers (stacked), and have the bottom tier BC frosted with fondant strips, and the top frosted BC with fondant circles and a fondant bow.
Thanks in advance!
It depends on the accent, but generally,the fondant that is closest to the butter cream will remain softer that any that is not touching the butter cream. What type of accents are you talking about?
The accents I am thinking of are strips and circles, and maybe a bow.
It really depends on how far ahead you make the cake, and the temperature. I did this cake on the weekend. Only the yellow base of the square was buttercream, everything else was fondant. The fondant on the bear and the striped dried up a little but were able to be cut.
I have put fondant accents on other cakes as well, and they wont completely dry up.
Hope this helps.
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=boonenati&cat=0&pos=0
cheers
Nati
Hi,
I just made a baby shower cake that was all buttercream with a strip of mmf ribbon around the base and plaque accented with a bow. Like Nati said, the fondant plaque that was directly on the cake was soft, the bow however was very firm.
I think it also depends on how long you let the fondant accents dry before you use them. I did another cake where I put 100 cut out hearts allover BC. I made the heart like 4 days in advance and let them dry on wax paper. They were very hard when I put them on the cake and still hard when we cut the cake.
HTH,
Kat
PS- Both cakes are in my photos.
You guys were all a big help! Maybe I should also ask...does it MATTER if the fondant is soft? If I did strips and circles, I could just cut them out and put them right on the cake, right? WOuld that work or even look okay?
Maybe I should just cover the cake in fondant and not worry about it...
You guys were all a big help! Maybe I should also ask...does it MATTER if the fondant is soft? If I did strips and circles, I could just cut them out and put them right on the cake, right? WOuld that work or even look okay?
Maybe I should just cover the cake in fondant and not worry about it...
It should be no problem. All of these were done with soft fondant or gumpaste put on straight after they were cut.
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=boonenati&cat=0&pos=127
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=boonenati&cat=0&pos=103
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=boonenati&cat=0&pos=74
HTH
Nati
I have, and will, only put fondant accents onto buttercream immediately after cutting when the cake will be presented and eaten within one day...otherwise I find that that fondant starts to deteriorate and the colors can even bleed some, especially in the warmer weather...
I have, and will, only put fondant accents onto buttercream immediately after cutting when the cake will be presented and eaten within one day...otherwise I find that that fondant starts to deteriorate and the colors can even bleed some, especially in the warmer weather...
Are you using MMF? Cause i've never had this problem, but I've also never used MMF.
Nati
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