I am going to do a pumpkin cake for next week and am planning on using the poured fondant (first time to try). I read on the recipe to cover the cake with buttercream, then pour the fondant over. Can I just pour the fondant on without the buttercream? I am using a bundt pan to make the pumpkin (got the idea from here ) and I need to keep the lines in the cake to make the lines in the pumpkin. I'm afraid if I ice it with the buttercream I will lose the lines. Thanks for all of your help in advance!!!

I could be wrong, but I think the bc helps the fondant adhere to the cake better. Maybe after you ice it with buttercream, you could just run your finger down the lines to ensure they will be visible with teh fondant poured over. Good luck!

I have never heard of using buttercream under Poured fondant, only under rolled fondant. Please post the recipe.

Theresa

How about using a glaze like used on character cakes? Here is a glaze I was taught to use in a Wilton Class.
Apricot Glaze- Ideal for preparing a cake for fondant or for crumb-coating cakes before icing. http://www.wilton.com/recipes/recipesandprojects/icing/apricot.cfm?section=cake&subsection=icing&tertiary=icingrecipes

Hope this helps.

Poured fondant can have a very translucent quality, which can let cake color and crumbs show through very easily. The buttercream would help hide some of that, instead of just making it stick like a glaze would do. But maybe pouring the fondant twice would make it thick enough to get good coverage? Just a thought.

Thanks.

T.