How thick do you recommend rolling your fondant? And then also, how thick do you recommend the layer of buttercream underneath to be? I have found recently that I get the best results with a thin layer of butterceam and a thick layer of fondant, but some people like a thick layer of buttercream, which always ends up a huge mess for me when the fondant starts pushing the buttercream down and it bulges at the bottom. I'm trying to improve the look of my fondant, and am curious to know what works best for others. Thanks for any tips or advice!!!

From looking at your pictures, you have it down. I personally like a thin layer of fondant and med amount of bc. More than a crumb coat but not thick.

I like a normal layer of icing and a thin layer of white chocolate fondant. I'm happy to share my icing recipe if you want it...

Personally, when I eat cake, I like creamy icing... I think a firm bodied icing works great. I never have any issues with the icing come out the bottom.

Jen

I suggest Jeniffer's recipe. I havn't tried it (Don't have the dvd yet) but I'm dying to know.

Hi Jen,

I would also LOVE to have your recipe!

Thanks!!!

Iva

Thanks Jen! I would love your recipe! And thanks for the compliments

Thanks

I would also like your recipe

Me, too! Me, too! I'd love the recipe!

I haven't ever liked cake with fondant because of the texture--but they are soooo beautiful that I hope to find something I would be proud to serve.

I think you need to buy her dvd for her recipe. Check out her site http://www.jenniferdontz.com

She has tons of great stuff.

I would also love to have your recipe.

Thanks

If you will email Jennifer Dontz and ask her for the recipe, I'll bet she will send it to you. There is an email link on her profile and on her thread post. Just click it and the email box will open up. Be sure to put a subject in and don't forget "please" and "thank you" ... not that any of us would!

Martha

I have only made three fondant cakes, one with Wilton BC, one with Sugarshack's BC and one with IndyDeb's BC. I have not had any icing come out of the bottom and I was always able to use my leftover fondant. Indydeb's BC is great - the recipe is on the site. It holds up in humid weather and tastes great. Give it a try - I am hooked on her BC. There is a thread/testimonial on here a few days ago about her BC.

Well, i think the chilling of the cake definitely made the difference with the icing coming out the bottom. Today I chilled my cake beforehand and i barely had any buttercream come out..thanks for the tip.
That was the least of my concerns with my cake today..ugh..i have so much to learn with covering a cake with fondant. It was my second cake done in fondant and honestly i dunno if i want to do it again.

I use to have the same problem of the buttercream pushing out. Now, I start the day before, put buttercream on the cake and leave it in the refrigerator overnight so that when I actually touch the cake it feels hard. By the time I am finished rolling out the fondant and laying it on the cake, it is starting to come back to room temperature, but it allows you to smooth it without the buttercream moving too much. Also, the fondant will stick to the buttercream without any "glue".

Jen, I would love to have your white fondant recipe! Please share!!

AShe posted that 4 years ago... You can buy her DVD to get the recipe.

Jen is such a wonderful caring, sharing person I am sure she will share her BC frosting recipe. I too like to use a regular layer of BC under thin fondant & find that as long as I don't smooth the fondant from the top of the cake down to the bottom there is no problem. Hope this helps!