Amount Of Icing Under The Fondant?
Decorating By SeptBabyMom Updated 31 May 2007 , 3:37am by Cake-Happy
How much icing do you typically put on the cake prior to covering with fondant. I was just looking at Aine2's tutorial on how to cover a cake and a board, she doesn't use very much icing on the cake. Her cakes are ALWAYS so perfect looking... I wonder if I'm using too much. I try to put lots there so people can lots of icing when eating the cake.... but should I use less??? What do you normally do?
same here, not everyone likes fondant so when they peel it away i like for them to still have something good to eat.
I was wondering about that myself. For instance, if you use too much buttercream, will the fondant move around?
If your fondant was rolled very thick it might would push the buttercream around some, but I've never had it to do that to me. I'm like the others stated, I put plenty of buttercream so those who do not like the fondant can still enjoy the normal cake under it by just peeling off the fondant. 
i was surprised by aine2's tutorial too....but it makes sense....i never have trouble with the fondant slipping, but the thicker layer of BC does make it easier to dent the fondant and harder to smooth as nice and tight as aine2's look....i too put plenty of BC for those who don't like fondant....but i'm guessing a generous filling would work just as well
I love buttercream so I tend to use a lot of all of my cakes. I do a heavy top layer when I want contour-type edges. Look at the blue and green cake in my photos. I used a standard cake pan but my corners are nice and round because I put the buttercream on so thick.
I also use a nice bit of buttercream for the same reason, to allow people to peel off the fondant and not feel like they're eating a dry cake. I haven't had any problems with the fondant or anything. I just totally respect Aine2's work and the flawlessness of her covered cakes and wondered if this was a trick to her trade.
That mocha buttercream sounds sooooooo yummy, does anyone have the recipe? I also hear everyone talking about the oreo filling... does anyone have a recipe for that also? Thanks so much.
I'm going to try putting the b/c covered cake in the fridge prior to putting on the fondant. I have encountered the slippage problem before, and I assumed it was due to too much b/c. Thanks for that tip Miriel.
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