I would like to know how thick ~thin~ the BC should be underneath the fondant? I did make a small cake today with mm fondant and the BC was not very thick and even after sitting for close to 2 hours, it still smushed some when I put on the fondant.
I'm a bit worried now because of this happening to the smaller cake. I do plan on icing the cakes one day before putting the fondant on, hopefully that will help. If I refrigerate it, will that help keep it in place longer once I start applying the fondant?
Thanks for any suggestions.
Joann
Hi Joann, I've not had too much experience with this, but I believe the BC should be about like you would do your crumb coat, it just has to be thick enough for the fondant to stick to it, if it is too thick it will do as you said your practice one did, it will be puffy.
I've been wondering, though, if you make it very thin, and people pull off the fondant, will there be enough BC left to taste good on the cake?
Now I've asked another question, guess we'd both better wait for someone who knows the answers to come by here. Have a good day. Janice
Thanks Janice, that's what I thought. Oh if anything should go right with this cake by now I'd be happy!
I realized I may have screwed up...no may about it ~ I DID screw up ~ 2 of the layers for this cake. I'm so tired of strawberry cake now it's not funny!!! LOL !~~~
I put my buttercream on just a little thinner than I normally would. Sometimes the BC does swish out just a bit when I put the fondant on but I just clean it up and bit.....usually I put a BC border or a fondant border so you can't tell by the time the cake is completely decorated. I feel like it needs a bit of BC because alot of people do not like the fondant and so they do peel it off and I want there to be some BC left on the cake when that happens.
Quote by @%username% on %date%
%body%