Smushy Gushy Mess

Decorating By KawaiiCakeCook Updated 1 Jul 2009 , 11:19am by sweetjan

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KawaiiCakeCook Posted 1 Jul 2009 , 8:49am
post #1 of 5

Alright, so I've failed with buttercream for the last time. What does everyone one else put under their fondant? The heat/humidy/trolls heck I dont' know, got to my cake and it looked like the cake was bumpy lumpy disaster!!!! ARGG!!!

4 replies
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Texas_Rose Posted 1 Jul 2009 , 8:55am
post #2 of 5

I use Indydebi's buttercream and it holds up well to heat and humidity.

Lately I've heard about people using ganache, but that seemed like it might be heat sensitive too.

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Bunsen Posted 1 Jul 2009 , 10:34am
post #3 of 5

Ganache works for me, it holds up well in the heat too. It's very popular here in Australia and we definitely have our share of heat and humidity! Tastes great too!

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newnancy Posted 1 Jul 2009 , 11:12am
post #4 of 5

There's a thread " Never using BC under fondant again". You might want to get a cup of coffee & sit back & read it, it's long but full of information. Also, Indydebi's buttercream is a must try. HTH

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sweetjan Posted 1 Jul 2009 , 11:19am
post #5 of 5

Also get Sugarshack's DVD, 'Flawless Fondant' You'll be amazed at how well you learn to deal with this issue, no matter whose recipe you use (recommend Sugarshack's icing recipe!!).
You can pm her here on CC....sugarshack.

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