Cake Central › Cake Forums › Cake Talk › Recipes › Italian Buttercream under fondant??
New Posts  All Forums:Forum Nav:

Italian Buttercream under fondant??

post #1 of 12
2/1/06 at 8:53am
Thread Starter 
I'm dying to try the Italian Buttercream since everyone seems to love it but can I put it under fondant?
Jacqui
~Jacqui~
www.jacquiscakes.com
http://www.facebook.com/JacquisCakes#!/pages/Jacquis-Cakes/145518139137?fref=ts
Reply
~Jacqui~
www.jacquiscakes.com
http://www.facebook.com/JacquisCakes#!/pages/Jacquis-Cakes/145518139137?fref=ts
Reply
post #2 of 12
2/1/06 at 10:00am
ABSOLUTELY!!! It's al I use, and most of my cakes are covered in fondant too...

Just crumb coat, then put a nice thick coat (about 1/4") of the IMBC... and put it in the fridge for a couple of hours, or the freezer for about an hour... take it out just as you're starting to roll out the fondant... that keeps it firm (so it doesn't ooze out while you're smoothing the fondnat), but allows the outer surface to soften just enough to stick tothe fondant.
Reply
Reply
post #3 of 12
2/1/06 at 10:40am
i didn't have much luck when I tried it. but I didn't do as MelC suggested and put it in the fridge before I put on the fondant. that sounds like it would work great!! i'd give it a try!!
Reply
Reply
post #4 of 12
2/1/06 at 11:01am
Thread Starter 
Thanks MelC, I'll have to try it. I'm doing my Wilton Course III Finale cake tommorrow and was thinking about trying it out on that cake but because to transporting it to class and having it sit out during class I think I'll use the Wilton Special Buttercream in White Chocolate instead but I will have to try out the IMBC with your method on a future cake!
Jacqui
~Jacqui~
www.jacquiscakes.com
http://www.facebook.com/JacquisCakes#!/pages/Jacquis-Cakes/145518139137?fref=ts
Reply
~Jacqui~
www.jacquiscakes.com
http://www.facebook.com/JacquisCakes#!/pages/Jacquis-Cakes/145518139137?fref=ts
Reply
post #5 of 12
2/1/06 at 12:41pm
I've always wondered about this same question as well. How much longer can it be kept out of the fridge once it is covered in fondant? I usually make my cakes 1 day before the event and sometimes it's not consumed until much later on....what becomes of the IMBC in that case?

www.tripleccakery.ca

http://www.facebook.com/pages/Triple-C-Cakery/211497315614836

 

Round Wedding Cakes
(1 photos)
Square Wedding Cakes
(2 photos)
Children's Birthday Cakes
(1 photos)
Reply

www.tripleccakery.ca

http://www.facebook.com/pages/Triple-C-Cakery/211497315614836

 

Round Wedding Cakes
(1 photos)
Square Wedding Cakes
(2 photos)
Children's Birthday Cakes
(1 photos)
Reply
post #6 of 12
2/1/06 at 12:51pm
If it is completely covered in fondant, and is kept in a cool spot, a day or 2 is fine I usually chill my cakes before delivering (fondant can handle a brief period in the fridge, just not long!) and they are fine for the next ay.

Note: IMBC should always be served at room temp... when cold, it tastes like sweetened butter.
Reply
Reply
post #7 of 12
2/1/06 at 1:06pm
Thread Starter 
I've heard that you can refrigerate a fondant cake uncovered. When you take it out it may sweat from the moisture in your frig. but if you leave it alone for a bit it evaporates and is fine? I also heard that the commercial refrigeration has less moisture in it so bakeries refrigerate their fondant cakes all the time.
I haven't had any experience with refrigerating fondant but I thought I'd try it with my Wilton Class cake and see what happens.
~Jacqui~
www.jacquiscakes.com
http://www.facebook.com/JacquisCakes#!/pages/Jacquis-Cakes/145518139137?fref=ts
Reply
~Jacqui~
www.jacquiscakes.com
http://www.facebook.com/JacquisCakes#!/pages/Jacquis-Cakes/145518139137?fref=ts
Reply
post #8 of 12
2/1/06 at 1:10pm
I've never had much luck. If you chill it before you run a high risk of blowouts (I think that's what they're called.) The temperature difference makes air pockets between the frosting and fondant. It's horrible, and even pricking it with a needle does not work. I ruined two cakes that way.

Assuming it is at room temperature it is really hard to get it to look right since the frosting is so delicate.

Colette only does a thin layer of ganache or buttercream before she fondants, and does a good filling instead. If that's what she does, that's what I do!
Reply
Reply
post #9 of 12
2/1/06 at 1:15pm
Thread Starter 
That's good info to know! I just bought one of Colette's books. She has some amazing cakes in it! I also love the Dede Wilson books I purchased. She has some great looking recipes.
~Jacqui~
www.jacquiscakes.com
http://www.facebook.com/JacquisCakes#!/pages/Jacquis-Cakes/145518139137?fref=ts
Reply
~Jacqui~
www.jacquiscakes.com
http://www.facebook.com/JacquisCakes#!/pages/Jacquis-Cakes/145518139137?fref=ts
Reply
post #10 of 12
2/3/06 at 7:08am
Quote:
Originally Posted by antonia74

I semi-freeze every single cake I cover with fondant with no problem at all. It is SO much easier than trying to cover and smooth a shifty cake!

Don't freeze the cake for days or anything, but 4 or 6 hours will give you a solid cake to work with. It's a breeze that way! Take them directly from the freezer to your work area and cover each one. They don't need to thaw at all first. You can smooth them easily. (See my photos...every fondant cake of mine is done like that!) icon_biggrin.gif

After you cover them and smooth to your liking, set them aside to thaw completely. A tiny bit of condensation appears...but it evaporates very quickly without leaving a trace or marks on your icing. Don't touch them or do any detailing at this point...let the icing dry and the inside come to room temperature.

Another hint...

After you trim the cakes of the excess fondant, let them rest on a smaller upside-down cake pan (i.e. if your cake is 8", use a 6" or 7" pan so that the cake's edges hang over) overnight or at least 8 hours. The fondant will settle completely as it dries and you can trim the edges again for a perfect fit. thumbs_up.gif





I found this and thought it was helpful. I'm going to try it and see what happens.
Reply
Reply
post #11 of 12
2/3/06 at 7:37pm
Thread Starter 
Thanks for all of the tips! Here's a picture of my Wilton Course III Finale cake. I ended up covering it lightly with saran wrap and putting in the garage where it's cool. It seems to have worked fine. I got a bit nervous about putting it in the frig.
~Jacqui~
www.jacquiscakes.com
http://www.facebook.com/JacquisCakes#!/pages/Jacquis-Cakes/145518139137?fref=ts
Reply
~Jacqui~
www.jacquiscakes.com
http://www.facebook.com/JacquisCakes#!/pages/Jacquis-Cakes/145518139137?fref=ts
Reply
post #12 of 12
2/6/06 at 6:19am
Interesting, I never thought to freeze it.
Reply
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Italian Buttercream under fondant??