Hi, Everyone,
I have a question about fondant. When you prepare the cake to cover with fondant, do you put a regular coating of buttercream on and make it very smooth, or just crumb coat it? And is crumb coat where you don't have to worry about the crumbs?
Thanks for the advice!
Michele
I normally put a normal coating of buttercream and make sure that it is smooth before putting the fondant on. If your buttercream is not smooth, any lumps will show up under your fondant.
Crumb coat is the thin layer of buttercream you put on the cake to prevent getting crumbs in your buttercream icing.
the rule of thumb is a thin layer because the fondant IS your icing. In reality, most people don't love the fondant taste and really want buttercream so I put a normal layer on. I think those absolutely flawless fondant cakes you see have just a smear, though. The added buttercream flexes under the fondant causing bumps and dents. I always make sure the cake is very cold so the buttercream is super firm, but it softens quickly, so you got to get the fondant on quick for this to be an advantage.
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