How Much Icing Under Fondant?
Decorating By springlakecake Updated 15 Jul 2006 , 2:46pm by baergarivera
I have only made a couple of MMF cakes for practice. I think I tend to put too much icing on. The last two I had some icing squishing out the bottom. This time I made a 10 inch round (not for practice!! 
) and when I put the fondant on the icing from the top edge started sliding off, looking well...unsightly. So I took off the fondant and scraped off some icing. I had to make a whole new batch of fondant as I got icing all over the fondant. Anyway any other tips? Would it help to chill the cake first to make it firmer? Now the cake is crusted firmly and I am afraid the fondant wont stick well, should I put some corn syrup on it (dont have piping gel) to make it a little stickier? I dont want to screw this up as it is for my 2 nephew's baptism sunday, I also want to make a good impression 
Yep, don't layer the icing under the fondant too thick or it will cause problems. You can chill your cake first in the fridge or just let it crust and if needed, apray a spritz of water over the cake to make it stick.
Good luck with the christening!
I have only made a couple of MMF cakes for practice. I think I tend to put too much icing on. The last two I had some icing squishing out the bottom. This time I made a 10 inch round (not for practice!!
) and when I put the fondant on the icing from the top edge started sliding off, looking well...unsightly. So I took off the fondant and scraped off some icing. I had to make a whole new batch of fondant as I got icing all over the fondant. Anyway any other tips? Would it help to chill the cake first to make it firmer? Now the cake is crusted firmly and I am afraid the fondant wont stick well, should I put some corn syrup on it (dont have piping gel) to make it a little stickier? I dont want to screw this up as it is for my 2 nephew's baptism sunday, I also want to make a good impression
I always put a nice thick coat of buttercream under my fondant. This way if someone does not like fondant they can peel it off and still be able to enjoy cake with icing. Also, I roll my fondant out on the thin side. The fondant sort of melts into the buttercream on the underside and takes on the flavoring of the buttercream underneath.
I agree with lots of icing, besides, your fondant will only be as smooth as the icing job under the cake.
I like using IMBC. When you put it in the fridge it gets quite hard and you can pull the fondant off easily and reuse it if it has a tear.
Is your fondant quite thick and heavy? Try rolling it out thinner if you can. Choco-pan can be rolled much thinner than most brands--also making it more cost effective because you use less.
This time went better. I scaped some of the icing off and chilled it well. I would like to have enough icing underneath because I think buttercream tastes better than the fondant. Maybe my problem was too thick fondant AND too thick buttercream. Maybe if I ease off of each just a bit I will get it right. I will just keep practicing! I will post a pic later of my first "official" mmf cake. Thanks for the help!
Okay here is the finished product. I was stressed about this fondant, but I think in the end it turned out okay! thanks for looking!
I did the royal icing lettering for the first time. Relativly easy, actually. I made a ton because I was sure they would break, but I was careful and only had one break.
I hope my first mmf cake comes out that good. Beautiful writing and flowers!!
Suggestions: Get your self a water bottle and spraid it first jus ones so you don't over do it with the water. At least this works for me. Your cake is very nice and love your writting. Nicely done 
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