Need your help... After covering my cake with buttercream, can I brush a little bit of apricot jam (with a little bit of water) and then cover with fondant?
I saw it in youtube tutorials but I am affraid that since it is kind of liquid might affect the fondant. Please help .......

Sure, but why?

You can brush thinned and strained (no water needed) jam directly onto the cake and then apply the fondant, without any bc at all.

Don't thin the jam with water. Rather sift it and boil before brushing it on.
I wonder why as well!

i would like to know *why* also.

Bluehue

By the way, do you use a crusting buttercream or something like a Swiss merengue bc?
Because when you use a crusting bc and you let it crust I can imagine this process... But I wouldnt recommend it.

Thanks to you all, why the water? I saw it in youtube and didn't look ok to me, but looks that the combination with bc, chocolate cake and fondant will taste great don't you think?
Don't know why they thin it with water...... but I will just go ahead and apply it like u guys suggested.
Thanks.......

Ganache is chocolate and cream right?

I think we're all asking "why" use the jam at all. Totally not needed.

i guess just thinking it will taste good,,, but you know better than I do, so I guess I will just use BC....

I agree, but I know it is done with ganache by a lot of people, so maybe that's what she is referring to.

GREAT! thanks to you all !!!