A Normal Layer Of Icing Under Fondant: Yes You Can!
Decorating By ceshell Updated 13 Jun 2015 , 12:44pm by kamill
very informative thread, I just read it from start to finish! Of course it's raised questions of my own though 
1) why are people afraid of putting fondant in the fridge, what might happen? Is it because when they get it out of the fridge they are afraid of 'sweating'?
2) What will happen if I don't work quickly, will the buttercream start to soften and go all squishy underneath the fondant?
3) Someone mentioned spraying her buttercream with water before putting the fondant on. Is this a necessary step? I'd be afraid to melt the buttercream! Can I just put the fondant directly onto the chilled buttercream?
If I plan to quilt my fondant, I should do it before chilling, right? BTW I'M not new to fondant but this is my first time trying this method b/c normally I feel like I have to be skimpy on the BC and I hate that...Thanks for sharing!
The best thing about this site is sharing in the success of others. It is fun to see your beautiful cakes (and thanks to this post - the insides as well). It would take a lifetime to test out all the different ways to cover/frost/etc. This site helps me cut down this list, through the experiences of others. I REALLY look forward to trying the method outlined here...many thanks.
Ceshell...just wanted to say a huge thank you!!!! My cake (the quilt) in my pictures was perfect with thick BC and thin fondant. No bulges, no drooping, just perfection!
Ceshell...just wanted to say a huge thank you!!!! My cake (the quilt) in my pictures was perfect with thick BC and thin fondant. No bulges, no drooping, just perfection!
You are most welcome. As I said, I only tried it due to the many prior posts by other CCers who swore you could do it, so the thanks continues back to them too 
.
I love having buttercream on my cake!!
I gave it a go, and it worked a treat! I slathered it on nice and thick, smoothed it out, then chilled it until it was solid, then fondant. It worked brilliantly! I'm so glad I found this thread
If you want to see a picture of how the icing looked once cut, see the fourth picture in this post. I tried to attach it, but of course attachments haven't been working on here for a long time.
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1883781&sub=1884804
A fellow CC'er pointed this thread out to me. THANK YOU THANK YOU!
I know that the original posting is old but I'm hoping to get a reply anyway. I just did my first fondant covered cake this past weekend and I wanted a pretty thick layer of buttercream under the fondant. I froze the cake before frosting it and then froze it again after but when I took the frosted cake out of the freezer to apply fondant it had little ice crystals on it which made the fondant wet. It eventually dried sitting out on the table over night but the cake looked kind of lumpy. I was using regular decorator icing but I really prefer the Italian Butter Cream but was afraid to use it under the fondant because everything I've read said not to put the fondand covered cake in the fridge. So many people say they put a healthy layer of buttercream without issues can you give me some advise. 
I see that this is an old thread, but it was in the current forum topics this morning and Im glad bucause I have some questions.....I have always put a THIN layer of buttercream under fondant due to sagging, I will try this method but I have a few questions....
1. does this work with MMF? I don't use satin ice
2. does my buttercream need to be a thick consistancy?
3. if cake has MMF decorations, will colors bleed after refrigeration?
Thanks for any help! You guys are great and a really big help for us beginners!
SPODN
I always put a good amount of buttercream under my fondant. I, personally, have vowed to not to put my fondant on right after taking the frosted cake out of the fridge. I don't work fast enough to not have my fondant collect the moisture. If your cake needs to be refrigerated, make sure to take it out for about 30 minutes before putting your fondant on. It makes a huge difference for me.
Good luck!
Jessie,
1. I have had no problems with MMF or MFF. But a lot depends on where you live and the humidity in the air. It also depends on the frosting. I've used about 6 different kinds of buttercream, including store bought in little tubs, and I have never had a problem with sagging. But I live in Utah and am a mile above sea level.
2. As for thickness, I usually just try to put on what I would like if I were going to eat it without fondant.
3. As for colors bleeding, it shouldn't in general. But, again, a lot depends on the kind of color you use and the weather.
Sorry I wasn't more help.
Good luck!
~Kate
Hey Jessie! I learned first hand that MMf won't bleed! I live in the hot dry desert, and was staying at the beach for a few days for a birthday party. I baked and covered my cakes for transport, figured I would decorate at the beach house. Well once we got there cakes went in the fridge, and I went to the ocean, by the time I pulled them out, they were sweating so bad, I gave them as much time as I could to dry and then had to decorate, and nothing bleed, the bottom had Hello Kittys made with royal icing, attached with royal. I was terrified they wouldn't stick with all the moisture on the cake! The middle and top tier had just MMF decorations, and even though my cake was as sweaty as it could have been, the decorations didn't bleed!
Thanks Kate, Once the cake is out of the freezer for a little while those little ice crystals turn to water and the frosting is soft so how do I get rid of the water? And once the frosting I can't seem to smooth out the fondant. I want to do another cake for my nephews graduation coming up but I need to resolve some of these issues. Should I freeze or just refridgerate? My frosting never seem to get rock hard its always kind of smooshie even if I freeze it, I prefer Italian Butter Cream but for my first attempt at fondant I used the wilton recipe for decorator icing thinking it would crust over but it still stayed soft. I really don't want to use that icing its too sweet. Can the italian butter cream stay out of the fridge overnight if its covered with fondant?
If you leave the water alone, it should evaporate....if it's not too humid.
As for freezing, for me, it was awful. My fondant didn't like me at all when I tried to put it on a frozen buttercream. But it's all really trial and error.
I admit, I've only made Italian Buttercream once. But I've been reading through a lot of cake central threads, and it looks like that it can be left out since the egg white have been cooked and the sugar content is there to keep it okay. But if it's really hot, it can cause it to melt some, so watch for that.
This is the best video to help with getting the fondant smooth. You don't have to have the mat to do this. Just lay it gently on center and then follow these directions. The smoothing directions are at 11:02.
http://www.youtube.com/watch?v=nu6QpimDDDQ&NR=1
Also be aware that soft frostings will not hold their perfect sharp edges. When you put the fondant on, the edges will be rounded.
As for smoothness, as a beginner, you can also try rolling it a bit on the thicker side, say between 1/8 and 1/4 inch, and it will also help to get it a bit smoother. Really, it's just a lot of practice.
I hope this helps!
~Kate
Here's another good one for fondant help. Look at about 1:53.
http://www.youtube.com/watch?v=NwlMfX_mnEU&NR=1
Thanks Kate, I actually saw those videos while I was searching for red and blue fondant a couple of weeks ago. Everyone was out of the Blue except that web site so I bought the Elite in Red, White and Blue for my nephew's eagle presentation cake. Unforunately I let someone talk me out of trying to use the fondant and I went with butter cream on the cake and only used the fondant for decorations, that and edible icing sheets. It wasn't bad but the cake didn't hold up to the delivery very well and the icing got messed up on the road. Anyway I have the mat and I'm wondering if that had anything to do with why I had trouble smoothing the fondant on the cake, it rolled out beautifully with no powdered sugar so the fondant was a little sticky on the cake until it dried. I'm going to try to attach a photo of my Eagle cake. It isn't all I wanted it to be but it is my first attempt at a decorated cake. I've been baking for years but never tried to do anything more than pipe whipped cream through a star tip. I bought a statue of an Eagle that was his gift and tried to put it on the top of the cake but it slipped right off.
Yeah, I found with the mat, it doesn't work as well with really soft frostings, because it squishes that first corner when it's set on and then it's off balance. So I still set it on by hand when doing it. ( Although I still roll it out on the mat with a bit of powdered sugar. )
The photo attachments only work if you have your pic posted somewhere else on the web. But you can upload it into your photos.
I'm sorry it didn't work out for you as you hoped. But it'll come. I can't tell you how many times I've wanted to throw in the towel, (Or piping bag) but then I get itching to do a cake again. =)
Some are better and some are worse. =) But they all taste delicious! 
Yes, thats true the taste part. Although the icing is too sweet for me. I prefer IBC but was under the impression that I couldn't use that under the fondant. After reading through this whole posting I'm going to try the IBC under the fondant next.
Thanks for the advise
Oh and if you want to see something really absurd, look at how much icing I inadvertently had applied to one side of the cake...
That is hilarious! I have done that!
I'm so glad I found your post!!! I have had both good and bad outcomes with putting a normal amount of icing under fondant. I now know why I had the problems with some of my cakes. I didn't chill them long enough. Thank you soooo much! I like to put a large amount of buttercream under fondant because, to me, a cake can be beautiful but if it doesn't taste good, what's the point?
You have really helped me so much! Thank you for sharing this!!
Happy Decorating!!
ASo I'm pretty much so a fondant newbie myself but I've watched soo many videos and everything else on it and I tried it out, how does it look? It's not smooth cuz I didn't have the right tools but now I do and I'm so excited to try them out! I'm 21 with a 4 month old and trying to open my own baking business, on fb it's applegate online bakery:D[ATTACHMENT=1678]image.jpg (214k. jpg file)[/ATTACHMENT]
I know that this is an old post but I am having so much trouble with my buttercream cakes that I just don't know what to do. I started decorating cakes about a year ago and never succeeded with buttercream under fondant I've tried smb and ab. So I started using ganache which is the best thing in my opinion. Due to budget issues and people not wanting to pay for ganache I ordered sharon zambito dvds to try and get the buttercream right. Unfortunately sharon uses a pretty thin layer of buttercream under her fondant. I really don't want to do this. I attempted to try buttercream this weekend I did exactly what these post say. I baked, froze, torte, leveled and filled, let settle, then crumb coated put it in the freezer for a lil until it firmed up a Lil then iced it again put it back in the freezer for ten mins while it was in the freezer I rolled out my fondant put my fondant on then let it sit overnight. I can put my fondant cakes in the fridge I don't have the space and where I live it is so hot that I'm so scared of condensation. When I woke up I was thinking since I let the cake sit oUT that my fondant would be hard but no it was so soft and so hard to decorate. So my question is for those who put their cajes right after fondant. When do you decorate? Do you take the cake out the fridge and decorate cold? What happens when it starts to sweat. Please if anyone can help. Thanks in advance
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