Covering A Cake With Fondant? Bc Under?
Decorating By Katskakes Updated 6 Jun 2007 , 2:41am by JaneK
If you are covering a cake with fondant, do you ice it with BC first? If so, how much? when i took my last wilton class we were told to just crumb coat it, that it would be enough. Does anyone do that? Or do you put a nice thick amount of BC before covering w/Fondant?
thanks,
Kat
I just finished the Wilton fondant class, so I am by NO means an expert, but we made multiple cakes...so I got some much needed experience. We tried both a crumb coated bc and a regular layer of bc on our cakes and then covered. I by far liked the regular layer of bc icing the best!
The crumb coated did not offer much icing, if you are a non fondant eater and peel it off.
I love icing, so that was another reason I liked icing my cake with a regular layer and then covering with the fondant. I did not see much difference in the end product...but I know that our more experienced ccer's can give more in depth advice 
I like to put a a bit more BC under my fondant but bear in mind the thicker the BC the more your cake may sink or change shape. Usually not to detrimental but good to keep in the back of your mind as your building your cake.
Hope this helps
I like to put a little thicker coat so that people who don't like the fondant even the yummy Marshmallow fondant can still have some icing to eat!
That's what I do too!
Whether you just crumb coat or use a thicker layer of buttercream, just remember to smooth the buttercream before putting the fondant on top. Fondant will "mirror" any imperfections on the cake.
Sometimes when your using white fondant, if you haven't completely covered the cake (like at the bottom edge) it will show through -- sometimes!!! Depending of course on how thick your fondant layer is.
Have fun!!
I read someone on CC who suggested that she liked to use a thin crumb coat under the fondant so that it doesn't sag (which has happened to me) and then uses thicker buttercream filling layers so people get to taste the buttercream. That sounded pretty smart to me. I find that if I use very much bc under the fondant, that it sometimes squirts out the bottom of the fondant when I smooth it down (a little heavy-handed, I guess). I don't think there is a wrong way, just what you like best. I think it sort of depends on how thick your roll your fondant, too. Good luck!
I'm fairly new to cake decorating, but this is what I do. I use a lot of buttercream for the filling so people who don't like fondant will have buttercream. An instructor who taught a decorating class I went to also said that you can frost your cake normally with buttercream, then roll your fondant to 1/32 of an inch (very thin). This way you have the fondan look with the yummy taste of buttercream. I'll try this the next time I do fondant.
Hi all
can I ask, this rolled fondant that you uese over the BC, can this be refridgerated? or if not what happens to the BC inside the cake?
Sorry for the silly question but I just can't seem to get an answer for this one.
thanks
bakerchick
Not silly, I asked this same question last week. I was told that you can refrigerate a fondant-covered cake, but you must be prepared for it to "sweat" when it's taken out of the fridge. I hear it dries up OK once it's out at room temp for a while. Haven't tried it myself yet, I just keep them out once they're made (which limits my filling choices a bit).
thank you thank you thank you, i'm a bit paranoid about leaving cakes out and still learning about what can go in the fridge.
I was really hoping that i could get a fondant that can be rolled out and not disintegrate in the fridge due to moisture.
Thanks heaps, i'll do a test cake soon with this method.
regards
bakerchick
I use SMBC under fondant and use the regular amount. I chill the cake and the SMBC gets hard like a stick of butter...it then makes it very easy to cover the cake in fondant and the edges are sharp so the shape is good.
I kept the wedding cake I did this weekend (daisies and raffia) latest in my photos..in the fridge for a day...it was as hot and as humid as you can imagine...in fact it was so humid that my cake fridge started to drip from the fridge ceiling.. so I had to put a tea towel on a rack near the top of the fridge to prevent water dripping on the cake!! I was a little stressed out but nothing bad happened..
But..the cake was absolutely fine...the fondant didn't sweat (McCalls) and I took it nice and chilled to the wedding...
It will stay cold in the center using that method for many hours..
There is no sagging...all was fine.
If fondant has chocolate in it, it is absolutely fine to put in the fridge...I can't speak for all brands but I have had NO issues with McCalls (Canada) and it tastes great .
HTH
Quote by @%username% on %date%
%body%