What To Put Under Fondant?
Decorating By kaurislapsi Updated 21 Mar 2007 , 7:02pm by Sugar_Plum_Fairy
Hi guys,
Just wondering that what you put under fondant (like MMF)?
Cos here in Finland I mostly use dessert cream based butterceamtype stuff. It's great and not so sweet like BC is.
I can share the recipe if you like to try something from Finland.
Jenni
Under my MMF I use a really thin layer of pre-made frosting from a tub (Betty crocker brand) ... everyone seems to love it and I can't find a recipe that is like it.
Please share your recipe ....I would love to try it out.....anything has to be better than buying pre-made stuff 
Well it's like this (I try to translate it to you, and sorry we a metric system):
6 dl (desilitres) of juice (the juice you want, I mostly use strawberry or lemon)
3 tbls of cornflour (or potatoflour, donno if you have it?)
6 tbls of sugar
3 tbs of vanilla sugar
300 g (grams) of butter or margarine
Add juice, flour and (normal) sugar to a pot and turn on a heat. Stir all the time until one or two airbubbles comes to your mixture and at the same time it will come thicker. Take it away from the heat immediately.
Let it cool down to your hand or room temperature. So you made dessert cream.
When it's cool, add vanilla sugar.
Wisk your butter a littleb it and add your dessert cream in little by little until it's all in (this is better to do with your KA if you have or ask your buddy to pour you dessert cream to your butter while you wisk the butter.)
After it's all mixed together well, you can put it on your cake and smooth it. You can put your cake to the fridge too and let it harden a little bit.
Somebody said that you can pipe this thing too. I haven't tryed yet.
It's so smooth and silky under a fondant that I love it. Please try it if you want.
Jenni
Ps. I added my homepage address to my info if you want to see what I have done (not much but something). Sorry it's in finnish, but if you click those months or categories from the left you see different kind of cakes. Not so nice than you see here tough
thanks Jenni!!!
what is vanilla sugar and desiliters 
? 
Do you have a really good "flan" recipe? Can't find a good one over here. I'm originally from England. Something in the flan recipes is missing here and I'm not a real experienced baker to know what.
i use buttercream...but ive heard of some who use an apricot glaze
Hello Jenni,
I love your cakes and it would be grate to have recipes in English for those nice fruit cakes. I use buttercram simmilar to yours (with higher butter ratio) for filling and underneath my fondant. Wipped ganache works well for chocolate cakes.
Hi mjs4492,
What is flan used for? I don't know that word
1 dl (desilitre) is 100 ml
So, 6 dl is 600 ml and 21 lfOz
I converted this at http://curezone.com/conversions.asp
Vanilla sugar is selled here in small cans. It's just vanillaflavoured sugar.
It's not the thing in this recipe, you can also add vanilla flavouring.
I forgot to mention that the desserr cream (I donno if this a right word for it) might be kind of a jellotype before you mix it with butter.
And then about those fruit cakes. I usually just make a normal cake (fill it with fruits and cream) and then but fruits on top and make a transparent galze on top of the fruits (I make it with jellysugar/gelatinsugar).
Jenni
Hey if someone makes it in the states with American ingredients and measurements, tell us how it turns out. I'm always curious because they say things like margarine are totally different in different countries. Thank you for the recipe Jenni!
Stephanie
I did a quick search and found this site http://www.thevanillashop.com/produ_sugar_a.html#
There are probably others, but it's 2:30 am and I'm pretty tired right now. I have to look something up then I'm off to bed.
Thanks for the delicious sounding recipe, Jenni.
Sugar_Plum_Fairy: That sounds like the vanillasugar we use.
I put it to my whipped cream (2 teaspoons) and I put it to milk and then
moisture my cakes with vanillamilk.
Jenni
To make vanilla sugar simply slit a vanilla pod and put in a jar with your sugar (either granulated or castor) leave a couple of weeks and you get the most beautiful vanilla sugar.
A decilitre is 1/10 litre ie 100mls
mjs4492 what type of flan are you after. Do you mean the sponge cases filled with fruit and jelly, the pastry type of tart usually filled with a custard and topped with fresh fruit, or the savoury quiche type of flan
Yep thats it.
I always have a jar in my cupboard. I use the sugar in my cakes , biscuits etc. the pod lasts for months and it's much cheaper than adding vanilla extract to everything.
To make vanilla sugar simply slit a vanilla pod and put in a jar with your sugar (either granulated or castor) leave a couple of weeks and you get the most beautiful vanilla sugar.
MissBaritone, is there a specific amount of sugar to a vanilla bean ratio that you use? Or is there a specific sized jar?
TIA
Hi guys,
Just wondering that what you put under fondant (like MMF)?
Cos here in Finland I mostly use dessert cream based butterceamtype stuff. It's great and not so sweet like BC is.
I can share the recipe if you like to try something from Finland.
Jenni
Hi Jenni.
I just wanted to let you know that I tried your recipe and though it tasts great, I had two major problems.
Firstly I used potato flour (I realized while making my first batch, that corn flour is the same thing as corn starch - what Americans call it). Anyway, I added that to my pot, then grape juice and then before I could even get all the sugar in and begin stirring, the flour was beginning to soak up the grape juice and congel. It was so bad I had to throw that batch away.
The second time I used apple juice and I added that to my pot first. Then the sugar and then the potato flour and was stirring while adding it. That helped immensely.
It came out tasting great, but since I was running late I didn't refrigerate it before using it under my MMF and less than 24 hours later, my MMF is disintergrating. The creamy buttercream type dessert cream, which tastes wonderful, also seems to be eating its way through the MMF. I'll try it one more time since it has now been refrigerated, but now I'm leary. Obviously you've used it under fondant before; may I ask what type of fondant.
Thanks
-Grace
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