Fondant Without Buttercream Underneath
Decorating By havingfun Updated 6 Sep 2007 , 11:32pm by kelleyb
When I cover a fruit cake I have used boiled apricot jam under marizpan and then put fondant on top, which would probably work in the same way.
I don't know if this helps.
Panda
Again my experience is with a fruit cake but it is not an obvious flavour.
As for how much it is just trial and error. When you boil the jam it turns into a liquid and you only need to brush/ spread a thin layer over the cake.
Good luck.
Panda
Do use something as a barrier between the cake and fondant, though.
I have also heard of using warmed jam.
I tried cutting corners for a showcase once and skipped the BC under the fondant on one of my mini-cakes and the fondant just disentegrated (began liquifying) due to the moisture of the cake (?).
You can also use sugar syrup and I've even brushed on a little alchohol or water, it doesn't have to be jam.
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