Originally Posted by dcabrera

Cake cellulite. That's exactly what I'm talking about. I think my fondant may be too thin. That makes sense that the fondant should be as thick as a cake board. sometimes when I smooth my fondant the buttercream seeps a bit through the bottom. So I know I'm using enough bc. Right?

Hmm, mine doesn't do that--seep out--maybe your buttercream is too thin in consistency. Do you chill your iced cake before you apply fondant? I do. But I use a swiss meringue buttercream so it's real firm when cold then at room temp it's real soft. If you chill the iced cake first (and you are using American (crusting) buttercream) then you need to lightly mist the crust so the fondant adheres. The devil is in the details huh.

But seeping is not an indication of using enough or not.

I'd say make you a cake and really consider the shaving the sides for your experiment here to see how you like that--then ice it with 1/4 inch of crusting buttercream--chill--mist lightly--then apply 3/8 inch of fondant and see how much better your results will be--you will get a nice handle on the process then and can jiggle your ratios going forward.

Maybe something like that would help.

Just some fond fondant thoughts for you.

Originally Posted by k8memphis

Quote:

Originally Posted by dcabrera

Cake cellulite. That's exactly what I'm talking about. I think my fondant may be too thin. That makes sense that the fondant should be as thick as a cake board. sometimes when I smooth my fondant the buttercream seeps a bit through the bottom. So I know I'm using enough bc. Right?

Hmm, mine doesn't do that--seep out--maybe your buttercream is too thin in consistency. Do you chill your iced cake before you apply fondant? I do. But I use a swiss meringue buttercream so it's real firm when cold then at room temp it's real soft. If you chill the iced cake first (and you are using American (crusting) buttercream) then you need to lightly mist the crust so the fondant adheres. The devil is in the details huh.

But seeping is not an indication of using enough or not.

I'd say make you a cake and really consider the shaving the sides for your experiment here to see how you like that--then ice it with 1/4 inch of crusting buttercream--chill--mist lightly--then apply 3/8 inch of fondant and see how much better your results will be--you will get a nice handle on the process then and can jiggle your ratios going forward.

Maybe something like that would help.

Just some fond fondant thoughts for you.

I use smbc too. Sorry I didn't specify. When you say shave the sides do you mean run a knife around the cake, or actually cut into the cake? I really don't like regular bc. I'm making a very rich chocolate cake and I'm thinking of using pastry pride because I think it tastes better with chocolate cake. Should I just use a thin crumb coat for the pp? By the way, thanks for you help everyone.

Originally Posted by BritishGirlsLoveCake

What is swiss meringue butter cream? How would it differ form normal butter cream?

Sorry for the basic questions - I'm a real novice

Hx

Swiss meringue buttercream is made from a cooked meringue, that is egg whites and granulated sugar over boiling water then whipped into a meringue then soft butter & vanilla is added. So when room temp it is soft like I said then when chilled it is crisp like butter.

And yes I actually shave the cake a tid tad--I have found that removing most of the real dark carmelized edges makes it really difficult for them to show through the icing. I mean I can use a more reasonable amount of icing too--it doesn't have to be a half inch thick to cover thoroughly everywhere--If you are not having to fill in little gaps and even out the cake underneath it just makes sense--I mean just for an iced cake without fondant. Well with fondant too for that matter.