Hi Guys,
I just made my first two tiered cake and I had a problem with the fondant sagging. Could it be because I didnt stack them properly? or
Are you supposed to let the crumbcoat dry before applying the fondant?
I'm wondering if maybe I'm putting on too much buttercream.
Any help would be great!!!
First, you need a crusting buttercream. In my experience, this is the most important thing. You also need to make sure that the crumbcoat is dry. If it's too soft, it won't be able to hold the fondant up. I always crumboat and then place the cake in the freezer for a couple of hours. Then, I spray a very light mist of sugar water over the cake before applying the fondant (it needs something to stick too). I've been able to get some really nice sharp corners like this, and I've found that the cake comes out very moist and yummy 
PinkZiab....which BC recipe do you use. I've always been terrified to try the non-crusting type! I'd love to know more though.
Also, does it taste different....better?
Thx!
I use an Italian Meringue Buttercream... it tastes VASTLY different from an American Buttercream (although I will do that by special request, if the client begs lol--but even my American BC does not crust). All of my buttercreams are made with butter, which changes the taste as well. Whether or not it tastes better is a matter of personal opinion... to me, it tastes WORLDS better.
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