Fondant Drapes On Buttercream - Please Advise
Decorating By dessert1st Updated 11 Aug 2011 , 2:04am by dessert1st
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I need to add fondant drapes on Buttercream tiers. Other than using a crusting Buttercream, what words of wisdom do you have for me?
Thanks!
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Just wondering why you would not want to use a crusting buttercream recipe with your fondant drapes. I used Sharon Zambito's recipe which does crust and then rolled my fondant as thin as possible. I attached the drapes with melted chocolate and held them in place for several minutes before letting go. You can see a picture on this site. It's a pink cake with brown swirls and a "M" and "2010". I've used other buttercream recipes but I think the fondant would stay in place better on the crusted kind. Sorry to disappoint but it looked like you hadn't had any other responses so I thought I'd just share my experience. Hope that helps.
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Maybe she meant she already is using a crusting bc and therefore does not need advice about that particular part. I never use a crusting bc, so I chill my cakes solid before adding anything like that. The fondant chills as well, and forms to the shape of the cold bc (the tier edges) and you're all set.
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Yes Maria, you're correct - I already plan to use a crusting buttercream and I was looking for further advice. Your tip about working with well chilled tiers is greatly appreciated. I was planning to thoroughly chill it before trying to transport... but was forgetting to add the extra "chill" step I before adding the drapes.
I think I better make myself a step by step list!
lol
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