Hello everyone! 
I am a first time baker here..... I am making a three tiered cake covered in fondant. I made the marchmallow creme and butter cream icing recipe that I found on this site to use a crumb coat on my practice cake. It looks like it is very soft and won't hold up well if there is any heat....
Can somebody recommend a crumb coat for underneath my fondant? I am confused about crusting vs non-crusting, etc. Thanks!
Lauren
I don't do fondant cakes, but lately I have been reading that alot of people on this site are using ganache. It sets up nice and firm for a nice, smooth base for fondant. HTH.
Indydebi's buttercream can't be beat. I will never use another buttercream recipe. However, using ganache under fondant is awesome!!!!
Indydebi's buttercream can't be beat. I will never use another buttercream recipe. However, using ganache under fondant is awesome!!!!
Once I finally made Indydebi's buttercream I've never used any other. I have to agree it's awesome. I use it under fondant all the time.
TFS! I am a newbie too. Where can I find Indydebi's buttercream??
Look under the recipes tab at the top. Then you can type what you are looking for in the search filled.
http://cakecentral.com/recipes/6992/indydebis-crisco-based-buttercream-icing
Heres the link you want. Creative Cookie brings up a good point, make yourself familiar with the search bars as its a great tool to know how to use
Hey All!
Thanks so much for your replies. It sounds like INdieDebbie's is the way to go! I will try making that tomorrow...
Whats the best way to apply the fondant? I seem to have seen different "rules" on regrigeration.... THis is my plan:
Bake and cool cakes. Apply filling between layers. Assemble/stack the layers. Apply IndieDebbies BC to crumb coat. Refrigerate until cool. Apply fondant.
After the fondant is applied, we don't refrigerate, right?
Thanks for clarifying the steps for me!
LoJay
Hey All!
Thanks so much for your replies. It sounds like INdieDebbie's is the way to go! I will try making that tomorrow...
Whats the best way to apply the fondant? I seem to have seen different "rules" on regrigeration.... THis is my plan:
Bake and cool cakes. Apply filling between layers. Assemble/stack the layers. Apply IndieDebbies BC to crumb coat. Refrigerate until cool. Apply fondant.
After the fondant is applied, we don't refrigerate, right?
Thanks for clarifying the steps for me!
LoJay
Depends on what type of filling you are going to be using, if its just BC then no it doesn't need to be refrigerated but if its some type of mousse, sour cream, etc type filling then it needs to be in the frig. Otherwise I would say you have the basic steps down.
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