Thick Or Thin Fondant?

Decorating By cathie_shinnick Updated 12 Dec 2008 , 1:16pm by muddpuppy

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cathie_shinnick Posted 11 Dec 2008 , 11:53pm
post #1 of 5

I am getting ready to carve 2 6" and a half 6"ball into a football helmet. On my practice one I covered from the top and cut away the fondant that would be on the inside of the helmet. Then I cut the piece and added it. Here is the problem. I couldn't get the BC smooth enough, and my fondant was a little misshapen. Should I use alot of BC or just enough to hold fondant?

4 replies
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bettinashoe Posted 12 Dec 2008 , 12:02am
post #2 of 5

I am far from the best decorator but I can tell you that you need to use a light coat of buttercream under the fondant, similar to a crumb coat. If it is too thick it will glob up under the fondant. However, if it is too thin the fondant also will not be smooth.

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dmich Posted 12 Dec 2008 , 12:05am
post #3 of 5

I've learned my lesson about this. The one time I did a thick coat of buttercream, my fondant started to slide down the cake and I could see every bump and crease under it. So, now I use a thin crumb coat - just enough to keep the crumbs at bay and hold the fondant onto the cake.

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smbegg Posted 12 Dec 2008 , 12:09am
post #4 of 5

Make sure your fondant is thicker. I have found that most people roll it thicker and have better results. I only roll the fondant thin for detail work. Anything that covers a cake gets about 1/4 inch thick fondant. I like to use a good layer of BC because I don't like the taste of fondant.


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muddpuppy Posted 12 Dec 2008 , 1:16pm
post #5 of 5

I agree with smbegg... I hate the taste of fondant so I always put a nice amount of bc under it....if your bc is super smooth, then it makes it easier to have smooth fondant...

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