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Icing under fondant - Page 2

post #16 of 22
Thread Starter 
I ended up frosting my first tier, putting it in the fridge to crust over, and then putting on the fondant. I had problems with this because it caused my fondant to get sticky and it was hard to smooth out. I had to wait until it firmed up more to smooth. My other two tiers I just frosted (2 coats) and let sit a room temperature to crust over and then put on my fondant. This worked out great! I was happy with the results and I'm looking forward to putting on the decorations today! Thanks for your tips everyone, this website is the best and I'm so glad I found it!
Jodi
post #17 of 22
sweetkozie, Its all about preference how you do your fondant.Lots of us like to refridge the cakes before fondant because it gives a firmer foundation so if you would have trouble (I know I have!) you have more time to correct the problem smooth and finish your cake.I've never had my cake dry out either and I don't wrap them unless I let them sit in the fridge overnight for decorating next day.
post #18 of 22
Thanks.. I'll have to try that next time to see if it helps keep the bc still icon_biggrin.gif
post #19 of 22
Quote:
Originally Posted by tonedna

This is how I Ice my cakes...

http://www.youtube.com/watch?v=dIXHFqpJK84&feature=channel_page

For fondant I do a bit lighter coat of icing and after that I put in the fridge until it hardens well. Then I put the fondant.
Edna icon_biggrin.gif



tonedna,

i haven't seen this video...must have missed it! icon_rolleyes.gif

question...what recipe do you use for your icing...i notice that your icing isn't sticking to the paper towel?? icon_confused.gif
also...where can i buy that type of spatula?? icon_confused.gif

thanks for the helpful videos!!! thumbs_up.gif
Do unto others as you would have them do unto you.
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Do unto others as you would have them do unto you.
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post #20 of 22
If you are refrigerating your cake right out of the oven(cool down a bit), it needs to be sealed well with plastic wrap so it stays moist.
If you are doing a crumbcoat and getting ready for a second coat, you dont need to worry, the cake is sealed by the icing and this will protect the cake from getting dried.
Edna icon_smile.gif
Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
Reply
Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
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post #21 of 22
Thread Starter 
Thanks for the tips and I love this website. My cake turned out great and I was very pleased. Everyone commented on it at the party! Was my first tiered cake and only my 2nd time working with fondant. I had so much fun making this cake! I'm hooked and I will be finding excuses to make cakes for everyone now.

     http://www.cakecentral.com/cake-photo_1366417.html
post #22 of 22

I feel like I need enough BC icing under the fondant to create straight edges but once I apply the fondant(even if it has sat in fridge or freezer) the BC will ooze downward.  Or the the fondant dries Really fast.  Im not sure how to both make straight edges and keep the butter cream from moving?

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