I was just watching a video on youtube and the lady said you always want to chill your buttercream frosted cake before applying the fondant so that the buttercream is not soft. Does anyone do it this way? I've chilled buttercream covered cakes before and when I tried to apply fondant it wouldn't stick. I had to scrap off the buttercream and start again with a fresh layer so the fondant had something to stick too. Am I doing it wrong??
Here's the video in case you want to see: http://www.youtube.com/watch?v=0bLp3B-mFus&feature=related
Also, how thick do you layer the buttercream before covering in fondant?
Yes, I always chill my cakes before covering them in fondant. First of all, a chilled cake when you torte it and level it crumbs less. But when you put any type of icing on and want to cover it with fondant, you want it to be firm (not hard) so that when you lay the fondant on the cake it doesnt squish out the bottom!
how does the fondant stick to the buttercream if it's firm (or crusted over)?
Because when you press on it to smooth it out it automatically sticks. You dont want it in there for longer than 8 to 10 minutes. So the icing is set but not hard. You know what I mean?
Oh, okay! I'll give it a try! I left my buttercream covered cake in the fridge overnight before trying to cover it and it wouldn't stick at all... I'll try it for 8 min.
Thanks for your help!
you could also VERY lightly spritz your bc with water, that helps with the sticking as well, but VERY lightly
Yah, that sounds like it was completely crusted. If that ever happens you could take a spritzer bottle with water and lightly spritz it (not enough for it to be soggy).
I never chill my cakes before placing the fondant and I always put a normal layer of icing on. You just need a firm bodied icing..no whipped type (like whipping cream)
I trim my cake sides, use a crumbcoat of BC, chill, dampen with paper towel and then apply fondant for flawless results!