Preparing For Fondant

Decorating By liz24 Updated 13 May 2009 , 1:07pm by liz24

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liz24 Posted 13 May 2009 , 1:58am
post #1 of 9

Does anyone have any tips for preparing a cake for fondant? Do I need a thick layer of buttercream? I find that my cakes bulge out on the sides and I don't always have sharp edges. I've heard that you should chill a cake before you fondant. Is this true?

8 replies
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Michellers Posted 13 May 2009 , 2:38am
post #2 of 9

I think you'll get mixed answers. I've read you should chill your cake before fondanting (is that a word?! LOL), I've read you shouldn't chill before fondanting. I've read to put a thin layer of bc, or a thick layer..

It's really just your preference. I put a normal amount of bc, just because I have found most people peel the fondant off anyways. So I know people are still getting frosting on their cake. What I do is frost my cake like normal. Put it in the fridge while I knead my fondant. Once I pull it out the bc is more firm and crusted, then roll out my fondant and put it on.

Of course, I'm no where near expert. But that's what I do..


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Elise87 Posted 13 May 2009 , 2:39am
post #3 of 9

Just a medium layer of icing is just fine for the buttercream or just personal preference amount. I wouldn't bother with a thick layer because that and the fondant may be too sweet, unless you are planning to take the fondant off.

The best thing to do is to just to let the buttercream crust (if you are using one of those recipes) and then sprits it with a tiny bit of water to create a sticker surface for the fondant and then your good to go. The firmer crust surface is good cose you are less likely to get bumpy fondant.

Also with the buttercream underneath, try to get it pretty smooth so you have a flat surface to put your fondant on and it will look better.

About chilling your cake in the fridge beforehand i reackon that would be fine because it will harden the buttercream and give a harder surface to work on, but maybe someone else could give you better advice on that...i was just thinking and maybe others can comment on this does the fact that the buttercream is cold do something to the fondant?

Anyways, this is just the way i would do it, not that i am an expert lol icon_smile.gif

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thecreativeone4 Posted 13 May 2009 , 2:48am
post #4 of 9

I always put my frosted cake in the freezer for about an hour, then pull it out and let it sit on the counter while I prepare my fondant. That way it sweats so that the fondant will stick. After it is covered I let it sit out on the counter. Sometimes the fondant will sweat a little too so I like to let it dry out before I airbrush it.

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Cakepro Posted 13 May 2009 , 4:59am
post #5 of 9

I use a normal layer of buttercream and then put the cake in the fridge for 10-15 minutes to allow the buttercream to chill up and harden. This allows me to work the fondant on the buttercream really well without the buttercream smushing around underneath the fondant. I also spritz the cake with some water right before applying the fondant. The resulting small amount of sweating that the buttercream will do as it comes back to room temp helps to really adhere the fondant to the icing.

I used to place my cakes in the freezer but had problems with bubble blow-outs if they were in there too long (more than about 10 minutes). I have had no blow-outs since simply putting them in the fridge. icon_smile.gif

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jlynnw Posted 13 May 2009 , 5:15am
post #6 of 9

I make my cakes just like they were to be BC iced, chill them as above, depending on the cake design to partial froze or just chilled. Cover with the fondant and your good to go. I also let the cakes set out for an hour or so after they have the bc on them to let them settle a bit. I have found I don't have blow outs, bubbles, or sliding fondant this way. I must agree that for every post, you will have a different variation. You will just have to see what works for you.

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kansaswolf Posted 13 May 2009 , 5:30am
post #7 of 9

If you're wanting sharp edges, fondant may not be the way to go... It tends to round out your corners.

When I put fondant on a cake, I put just enough icing on to even out the cake surface. I can see the cake through my frosting in most places. I've never had anyone peel off my cream cheese fondant, so I don't worry about having much BC underneath. As a PP said, I think it would be too sweet with that much frosting on it. I don't routinely chill my cakes before putting the fondant on, but I DO let the cake rest a bit after filling and frosting to let it settle. Then I pat a very little amount of water on the crusted buttercream and cover.

Again, this is just how *I* do things, but you may find something that works better for you! Good luck!

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G_Cakes Posted 13 May 2009 , 5:43am
post #8 of 9

Kansaswolf was wondering if you would like to share your recipe for Cream Cheese Fondant... it sounds yummy!

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liz24 Posted 13 May 2009 , 1:07pm
post #9 of 9

Thanks for all the advice. I'll give it a try!

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