Poured Fondant Over Large Amount Of Buttercream
Baking By carolync321 Updated 4 Apr 2019 , 9:26pm by -K8memphis
I'm trying my hand at poured fondant this weekend and was hoping to recreate something like this. I'm using the food processor poured fondant.
There is a good deal of buttercream on top. Does the cake need to be frozen to achieve this, or will that cause a reaction with the warm fondant? The buttercream in bakery versions of these is really fluffy.
Any advise is greatly appreciated.
(I've tried searching for tutorials on these, but come up empty. I may not be calling them the correct thing, been searching on petite four)
Thanks in advance.
I jut line my cakes up on a rack and make a fresh batch of powdered sugar + milk + flavoring -- you can add a little soft butter if you want and pour it over -- i've never had any success with poured fondant or anything else but a simple glaze -- and be sure to put them on a rack so there is no pooling of icing - I don't usually use buttercream underneath -- just not necessary -- the glaze is plenty sweet enough -- yeah I use room temp cakes -- not frozen -- if it is too thin you can do a second coating --
those are really cute
and no heat -- just everything room temp even the glaze
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