Crusting Or Non-Crusting Icing Under Fondant?

Decorating By BuncoHappens Updated 23 Jun 2007 , 3:53am by sparkie248

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BuncoHappens Posted 22 Jun 2007 , 3:56pm
post #1 of 4

I recently had a bulge in the back of my cake. The filling wasn't bulging, just the fondant didn't seem to stick. The only thing I can think of that I did different was after I crumb-coated AND iced the cake I refrigerated it all night and then I applied the fondant. Wondering if I should switch to a non-crusting icing on the times when I ice the cake well before applying the fondant. Any thoughts?

3 replies
JoAnnB Cake Central Cake Decorator Profile
JoAnnB Posted 22 Jun 2007 , 4:26pm
post #2 of 4

It helps adhere the fondant, if the icing is damp. I use a non crusting buttercream. You could also mist the surface after the icing is dry, but that seems like an unnecessary step and risk.

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miriel Posted 22 Jun 2007 , 5:33pm
post #3 of 4

I've used both crusting and non-crusting BC under fondant. If using non-crusting, I spritz water on the BC before applying fondant. That makes it stick to the cake.

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sparkie248 Posted 23 Jun 2007 , 3:53am
post #4 of 4

I was in a pinch the other day and used the canned duncan hines icing under my fondant. It worked, but I had to be careful of thin spots because even with the thinnest coating it felt like my fondant tore much more easily. I also noticed that after a while the icing "melted" parts of the fondant and it became a gooey mess. Luckily it was for my dad for fathers day and he just took the fondant off anyway to eat it!

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