Hi guys,

I'm a bit of a newby, but am attempting to make my daughters first birthday cake this week. I saught out some advice from my local cake shop who said these two recipes wouldn't work together, and that you couldn't put buttercream icing under fondant as it would start to deteriorate.. but I thought you could...

Here's the recipe for the MMF http://www.cakejournal.com/archives/how-to-make-marshmallow-fondant

And here's the recipe for the buttercream http://www.cakejournal.com/archives/how-to-make-italian-meringue-butter-cream (yum!!!)

I always put basic buttercream, not meringue butter cream (thinner than normal coating) under my fondant - helps the fondant stick to the cake.......what the heck do they use?

deb

That's what I thought!! She said that she'd recommend jam or gnache...

Are those two recipes ok? Is that the way you'd normally make MMF? And the buttercream one is freaking me out a little since the lady who posted it said it took her 5 goes to get it right...

I've never made a meringue buttercream, but I think they have to be refrigerated so that the egg whites don't spoil, and that's probably why the cake shop said not to use it under fondant.

I use American buttercream under fondant all the time...this is the recipe that I like best: http://cakecentral.com/cake_recipe-6992-Indydebis-Crisco-Based-Buttercream-Icing.html

This is the best MMF recipe that I've tried: http://whatscookingamerica.net/PegW/Fondant.htm The recipe link you posted would probably work but personally I don't like recipes that have such a vague amount of one of the ingredients..."1-2 lbs powdered sugar" seems to have a real potential for error, especially if you've never made fondant before.

That MMF recipe is fine, but I would recommend a crusting buttercream or a setting ganache under fondant. Here is my fave recipes!

http://www.cakecentral.com/cake_recipe-7432-michele-fosters-updated-fondant.html

http://www.cakecentral.com/cake_recipe-6992-Indydebis-Crisco-Based-Buttercream-Icing.html

Problem is i'm in Australia and I don't know what to use instead of Crisco and powdered dairy whip. I've heard you can use Copha in the place of crisco.. but do you use the same amount?

Maybe this will help: http://www.taste.com.au/forums/viewtopic.php?p=82779&sid=cc59c1a6ba91273f069a8f391e64842f

The reason I use that particular buttercream is because of the humidity here...but any crusting buttercream should work well under fondant. The reason it's good to use a crusting buttercream is that it's easier to smooth, and if something goes wrong with the fondant you can pull it off and start over without disurbing the buttercream underneath.

in sharon zambitos dvd on topsy turvy cakes. she is using ganache under her fondant. and she says she learned this by talking to australian decorators on their blogs. anyway, so she is teaching us now how to use this ganache under fondant. chocolate and white ganache. hth

Please look at Indydebi's buttercream recipe. It CRUSTS, uses regular Crisco and Dreamwhip. I use it under ALL of my fondant cakes and have never, ever had a problem. Holds up well in humidity and tastes great also.

Do a search and read the testimonials about her buttercream.

Thanks heaps for all your help, i'll be sure to upload a pic of the finished product if it turns out ok

I use meringue based buttercreams almost exclusively and I always use them under fondant (I also refrigerate my fondant covered cakes). The cake shop you asked must be off their nut

I think the majority of people dont like to refrigerate fondant cakes after they are finish cause a lot of people have issues with sweating fondant. The difference in range of cooling degrees in the refrigerator will make a difference.
I know in our shop we can't put a fondant cake in the fridge again as it will start sweating.
Merengue base buttercreams could be use, they can a be a little bit more troublesome since they might require to be refrigerated, so maybe the lady you ask had issues with it, like so many people do and said this.
As for me.. I prefer to stay away from using merengue based buttercream under my fondant. I prefer the stability of a crusting buttercream and the fact that I dont need to refirgerate my cakes after I am finish.
Edna