Double Layering Fondant Help

Decorating By Cougar0020 Updated 22 Oct 2007 , 3:33pm by aswartzw

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Cougar0020 Posted 22 Oct 2007 , 1:37pm
post #1 of 3

I have read some posts about double layering fondant to get a smoother look. I covered my cakes last night and they are very lumpy and you can see the choc. cake through my white fondant.

I am looking for tips on how to add the 2nd layer of fondant?? Do I need to apply another layer of thin buttercream? Or do I need to brush the 1st layer of fondant with crisco? Or do I need to brush the 1st layer with water?

Thank you for your help!

2 replies
DianeLM Cake Central Cake Decorator Profile
DianeLM Posted 22 Oct 2007 , 2:38pm
post #2 of 3

Before you add a second layer of fondant, be sure your cake is dense enough to withstand the weight. Is it a chocolate mud or pound cake? Chocolate butter cake is usually very light and crumbly and may collapse under the weight of all that fondant.

The bumps on the first layer of fondant will show up in the second layer if you don't do a bit of nip and tucking. Wherever there are lumps or bumps, try to trim them off and smooth the fondant. It doesn't matter if you nick up the fondant since you'll be covering it with the second layer.

Finally, all you need to stick the second layer on is a little water. Spray it on, brush it on, or wipe it on with a damp paper towel.

Good luck!

aswartzw Cake Central Cake Decorator Profile
aswartzw Posted 22 Oct 2007 , 3:33pm
post #3 of 3

How thick did you roll your fondant? Also, how much icing did you put on your cake before you covered it in fondant? I always do more than a crumb coat and your icing must be smooth because everything will show through your fondant. Also, the closer the fondant thickness is to 1/4" the smoother and better it will cover. Just some things to consider in the future.

For everything else, Diane's advice is great.

Just remember, the fondant doesn't get rid of imperfections in a cake. It only highlights them so the cake problems need to be eliminated before covering.

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