Crumb Coat/base Under Fondant Consistency

Decorating By niccicola Updated 8 Jun 2009 , 2:19am by cylstrial

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niccicola Posted 8 Jun 2009 , 1:44am
post #1 of 2

I've been having a lot of trouble with fondant lately and I am beginning to think that it has to do with my base under the fondant.

I have GREAT luck with chocolate ganache as a base. White chocolate hardens too fast, so I kind of want to stick with buttercream. But I think my buttercream is too thin (?). When I took the Wilton classes, I was told to use thin consistency, but I'm thinking medium would be better.

Any thoughts?

1 reply
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cylstrial Posted 8 Jun 2009 , 2:19am
post #2 of 2

My buttercream is thin (not too thin), but I don't really put a thick layer of buttercream on the cake.

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