I am having problems when laying my fondant onto the buttercream, it does not seem to stick By the time I get my fondant rolled out, the buttercream has crusted. Any tips would be appreciated. Please help these cakes are for a wedding cake for this Saturday.

Edited: In case my post was not clear, I am covering the entire cake with fondant.

You can glue it with a little buttercream in your bag. Just put a small amount on the fondant piece before you put it on the cake. You can also use a little melted chocolate to stick to the buttercream.

Chill your cakes for about 8 - 10 minutes, lightly go over the bottom edge of the cake with a damp paper towel, then cover it with fondant. You can also line the edge with piping gel to make the fondant stick.

you can also , hold the cake up or move away from the fondant. and lightly mist with water.. this is just another way.. this is what i do. hth

I put cakes in the freezer for about 10 minutes before covering with fondant and have never had problems with the fondant not sticking. The buttercream will sweat a little bit when it comes back down to room temp, thus sticking the fondant to the BC.

I do as icer101 does on cakes that are too large to fit in the freezer. A light misting of the buttercream with water is all it takes.

Hi, jguilbeau

I use italian meringue buttercream. It's a non-crusting buttercream, and I never had a problem sticking fondant to it.