Fondant Drapes On Buttercream - Please Advise

Decorating By dessert1st Updated 11 Aug 2011 , 2:04am by dessert1st

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dessert1st Posted 10 Aug 2011 , 1:42am
post #1 of 4

I need to add fondant drapes on Buttercream tiers. Other than using a crusting Buttercream, what words of wisdom do you have for me?


3 replies
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Elaine2581 Posted 10 Aug 2011 , 4:25pm
post #2 of 4

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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mariacakestoo Posted 10 Aug 2011 , 5:00pm
post #3 of 4

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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dessert1st Posted 11 Aug 2011 , 2:04am
post #4 of 4

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!

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