What Icing Do You Use Under Fondant?
Decorating By sugarMomma Updated 21 Aug 2009 , 7:46pm by brincess_b
and do you do it for a specific reason (stability, taste, etc.).
I've always been a traditional American buttercream user, because it was easy and people liked it, but I have made my first SMBC and it's not as intimidating as I thought it would be. I hope that using it under fondant won't make it sag since it is so soft, and it is pretty hot in August.
I have a roulette table cake I'm making, should I stick to what I know? or use the SMBC...
Just wondered what you guys use mostly under fondant, and if you've had any problems or opinions.
You can use buttercream, I do mostly. I like to use ganache though if it's a chocolate cake.
Also, don't put too much buttercream on the cake before laying on the fondant, you want to be able to see the cake under the buttercream, you need to use it that sparingly. Too much filling will cause your fondant to bulge, so you need to be careful there too.
What is the SMBC?
Tried to search, but couldn't find it.
What is the SMBC?
Tried to search, but couldn't find it.
it is Swiss Merangue (sp?) Butter Cream
Here is a list of anacronyms used on Cake Central:
http://www.cakecentral.com/cake-decorating-ftopic-2926-0.html
HTH
And this is what you would suggest under fondant?
Because i just use the regular buttercream under fondant and i don't know if i'm putting too much bc or what, but my fondant gives a little and creates lumps/bumps/sagging. I did just read that the bc shouldn't be thick, so that may be part of the problem. But i was looking for a bc that would hold it's own under the fondant.
Cupcakelady64 - I don't think it's what's underneath the fondant that is causing your problem as this is really only used to stick the fondant to the cake, I think it may be because you're using too much buttercream underneath.
Nat-
i think we are on to something!! 
i know some bakers use thicker bc if they are using a...well...um..."less than delicious" fondant, because it will be peeled off and something needs to be there. otherwise, it seems, they keep it thin!
thanks for the nudge! 
It will also help with bumps if you chill the cake to harden the buttercream, whatever the type. Fondant can go on smoother without squishing the icing around.
indydebis is a good one on here. or just a traditional bc - butter, twice as much icing sugar, and a bit of milk or water.
i use a thick layer of bc, not just a crumb coat. sometimes you are limited as to what you can do by the recipe, heat, and experience, but i generally do it problem free.
xx
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