Fondant Accents On Crusting Buttercream Help!!

Decorating By fayfay637 Updated 13 Feb 2009 , 2:07am by tracey1970

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fayfay637 Posted 12 Feb 2009 , 4:55am
post #1 of 3

I am making a purse cake and had an EPIC fail with my fondant. I have wraped rounds and small squares, this was just too tall for me to get it right. icon_sad.gificon_cry.gif

I gave up and ripped it all off. I've now covered it in crusting buttercreme using the Melvira method. It looks a lot better now. icon_wink.gif

My question: Can I make and add the fondant accents tomorrow? Or is it better to do so when the buttercreme is still "fresh".


2 replies
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sugarshack Posted 12 Feb 2009 , 5:24am
post #2 of 3

makes no diffrence; whatever works for you

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tracey1970 Posted 13 Feb 2009 , 2:07am
post #3 of 3

I add fondant accents to a crusted buttercream cake all the time. I just stick them right on.

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