What Is The Best Buttercream To Use Under Fondant
Decorating By gloria Updated 21 Jul 2005 , 2:37am by BuncoHappens
Did you cover the entire cake with Fondant ? if you did, that should not happen.. because that's what I do all the time..sounds like you laid the Fondant on a certain spot.. It will definitely slide becuase Fondant is heavy and buttercream is soft, it won't hold. I don't think it will work, unless the FOndant is a very small pc. and that it would just adhere to the Buttercream.
I would use a non crusting buttercream, but either one should work fine as long as you but the fondant on before it crust
I would use a non crusting buttercream, but either one should work fine as long as you but the fondant on before it crust
That's what I was thinking too...that the bc crusted before the fondant went on. Here's a recipe that won't crust if you want to give that a try.
http://www.cakecentral.com/cake_recipe-1610-1-No-Crust-Buttercream-Icing.html
Sounds like you let you BC dry before putting on your fondant. It sticks best to fresh (not crusted) butter cream. I useally let mine crust so that it holds the shape better then touch the cake with damp hands in couple of places so that the fondant will stick.
Sounds like you let you BC dry before putting on your fondant. It sticks best to fresh (not crusted) butter cream. I useally let mine crust so that it holds the shape better then touch the cake with damp hands in couple of places so that the fondant will stick.
That is a great tip! I've also heard of people refrigerating a frosted cake before putting on the fondant for the same reason. I've never done it. You think that would work too?
I had just finished putting the BC on. I laid the fondant on (it was a 4" trial cake) the top and was proceeding to lay down the sides. I was doing the one side and watched it just tear away just that fast.
I pulled off the fondant and a lot of it was sticking to the BC. The fondant was no longer any good to use because of that.
Probably the Fondant was either, too soft, too thin OR it was stretched or pulled a little too much when laying it down. I can't think of anything. also the buttercream does not have to set or crusty to do this process. well, don't get discouraged, keep practicing.. Practice makes perfect. Good luck with your next try. 
Your fondant wasn't ruined. You can knead butter cream into fondant and start over! It it tore off the side there are several things that could have happened. If there is too much hanging down on the bottom it can get too heavy and tear at the top edge. Also rolling too thin can cause this to happen. Just keep trying, you'll find what works best for you!
lisa, I've heard of that too... but I've never tried it!
A few weeks ago I made a buttercream with fondant cake. It had crusted slightly, so I painted on a small amount of water on the backs of the fondant. It worked well and the sides stayed glued on, even after traveling with the cake.
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