Hi all! I’m new here and new to cake decorating. I’ve run into trouble with the icing I’ve used under my fondant. It gets lumpy and bulges under the fondant even after hours of refrigeration. I’ve been searching online and some places say to avoid shortening based buttercream when being used under fondant, but other places say to use half-shortening-half-butter or all shortening so that the cake is less likely vulnerable to heat and humidity. I’m totally confused. What should I use to avoid the bulges?
As an aside—meringue buttercreams are not an option, as I dislike the mouthfeel. I haven’t tried ganache yet because I love the flavor of american buttercream, but I just haven’t figured out how to avoid the bulges.
I'm really not much help because I rarely do fondant cake (because I hate to eat fondant). However, I've had the same experience when covering a buttercream cake with fondant and I suspect I had too much buttercream on the cake. It is probably best to crumbcoat with buttercream only. That's just a guess. Since I hate fondant, if I want a perfectly smooth look and more stability, I use ganache over buttercream and have no issues.
could it be the fondant is too heavy? of course you need to knead it well right before using so it rolls out thin enough -- I mean the other thing could be too much liquid in your buttercream?
I mean after you fridge it, the fondant should get a crust on it that shouldn't really be sinking on you -- all the different buttercreams should be fine under there -- I only cover a cold cake with fondant so it doesn't slouch and has time for the fondant to crust up a bit -- cold like overnight in the fridge solid all the way through cold -- but I always lose a little bit of height anyway -- so maybe make sure to cut the length perfect -- if it's gonna have a bottom border to conceal it -- cut it a tid tad short maybe --
if this dang autocorrect changes butter creams to bitterness on more time! grrrr
also in order to reply, please start a whole new thread we'll all follow along