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buttercream vs jam

post #1 of 8
Thread Starter 
I am doing a stacked cake with alternate layers of white and chocolate.
Each tier of this cake will contain a mix of cool whip and seedless raspberry jam.
I will dam the cool whip mixture with buttercream around the outside edges of the tiers.
Can anyone advise if they have used jam instead of buttercream before putting on fondant.
If using the jam, did you find your fondant looked smoother?
post #2 of 8
i personally like buttercream better
it gives you a smoother surface to put the fondant on
and if someone doesn't like the fondant they can peel it off and eat the buttercream covered cake

AShiana
Baking is a skill that can be taught....One catch...you have to love it!!


Be yourself! Everyone else is taken!
Reply
Baking is a skill that can be taught....One catch...you have to love it!!


Be yourself! Everyone else is taken!
Reply
post #3 of 8
I never use Jam as my "Glue" for Fondant..Besides that it has a color, the texture is not very smooth. You can use a thin coating of Corn Syrup . I would not suggest Jam. Have a nice day..
post #4 of 8
Thread Starter 
I read it somewhere on one of the links that jam was actually recommended.
You have valid points for not using it.
I have to use buttercream for damming so I might as well use if for the rest of the cake.
thank you.
post #5 of 8
Wilton has recommended using an apricot jam glaze if not using buttercream. It has less color. I use buttercream too, for the same reasons as above.
post #6 of 8
Quote:
Originally Posted by galaglow

Wilton has recommended using an apricot jam glaze if not using buttercream. It has less color. I use buttercream too, for the same reasons as above.



I read that too. You'll probably want to strain it though.

Personally I always use buttercream. That way those who don't like fondant can just eat around it. A cake without buttercream just seems so wrong to me.

Plus the buttercream is more forgiving with the fondant. You can push down on it and the buttercream will mold the way you want it and smooth it out. Where as you can't do that if it was just cake there.
post #7 of 8
I personally prefer buttercream too, but I have used the apricot jam glaze before when covering a fruitcake with fondant.

You would have to heat up the jam on the the stove and strain it first. Then you will have a thin glaze with no lumps that you can just brush on the cake before covering with fondant.
post #8 of 8
Hi there,

crazy question from a complete newby here... can you cover a cake with buttercream and then fondant? I thought you had to cover in fondant followed by sugarpaste?
Could you cover in buttercream and follow with sugarpaste?
How long will the buttercream last before it is too old? - dont you have to leave the fondant to set for a day or two?

Obvious newby huh?!
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