I dont understand something.. ( dont laff) nah u can 
I asked a couple of days ago about weather fondant goes on chocolate cakes, now i know it does go on any cake but am confused about buttercream underneath it.. would it not go all sqishy? or is just a little bit u put on underneath the fondant icing? this is all so very new for me and i am amazed and what you guys can do and how much you all know! your all so cleaver and i really apreicate you aswering all my many many questions hehe, thanks!
~Nikki~
Hi Nikki,
You can put all sorts of things under fondant, buttercream, chocolate ganache, marzipan, none of these have effected the fondant when I've used them, the only problem would be putting the fondant covered cake in the fridge, this tends to make the fondant sweat and makes is sticky. There are a couple of fondants that can be refrigerated, such as FondX and Satin Ice.
personally, i dont use buttercream under fondant. i use apricot jam to glaze the surface of the cake i wish to decorate . this serves to make the surface tacky so that the fondant will adhere better and also seals in flavour and moisture in the cake. take 3 heaped tablespoons of apricot jam and add one tablespoon water. mix well and melt on top of doubleboiler or using a waterbath. let cool a minute and apply with pastrybrush to coat cake. then u apply fondant. this qty is enough to cover a 10 inch round cake that is about 3' high.
larabee
If left long enough the bc will start to get squishy and the fondant will look lumpy. I found this out when I made a mini joke wedding cake for a coworker and she didn't want to eat it because she thought it was too pretty. When I went to her cubicle a few days later it was all lumpy like someone had been pressing into it with their fingers. I think probably the thinner the fondant, the easier this happens. Since it was such a small cake I was able to get the fondant really thin.
I agree with larabee about the jam. The first time I used fondant on little cakes and used jam - stuck like a dream and thought great! Then I had to do a large cake with fondant and put buttercream under it....maybe I used too much, but I thought it to be extremely squishy and in addition, I was doing the petal shaped cake so the indentations didn't work well. I think I used too much, but I will continue to use the jam instead.
I've never had that problem and I frost the cake just like I normally would (about a 1/4 inch of bc). I put the whole cake in the fridge until the bc is nice and frim then I put the fondant over the bc. I use an all-butter bc I don't know if that matters or not.
I havent used buttercream under fonfant before... But I have used ganache and it was fine... if its a really hot day I probley wouldnt.. But to stick the fondant on to any of my cakes I brush on a little brandy and that work wonders...
Quote by @%username% on %date%
%body%