Hello all, I'm a newbie here and have been addicted to this site ever since I found it a week ago. I have learned so many new things on here but I have reached information overload and feel like my head is going to explode!!

I have a few questions about frosting the cake before putting on fondant. I think I am going to use Indydebi's buttercream icing recipe.

First of all, should I do a crumb coat on the cake, let it crust, and then put another layer of icing on it and let that crust before putting on the fondant?
Or, would it be better just to do one coat of icing? And is it necessary to let the buttercream crust before putting on fondant or can I just put fondant on right after frosting with buttercream? I think I have seen and read so many things that I'm not sure what the right answer is.

I am going to be using MMF to cover my cakes. I was also wondering if it is better to let the cakes crust at room temp. or should I put them in the fridge to crust over? I wasn't sure if putting the cakes in the fridge beforehand would affect the fondant once the cake comes to room temp.

Sorry if my questions are all repeats. I have tried to do searches in the forum, but have not had any luck finding the exact answers. I'm doing a 50th birthday cake for Saturday. I'm a little nervous since this will be a tiered cake and only my second time using fondant. I don't have much time now to do trial and error.
Thanks!

When I cover my cakes with fondant I always put them in the fridge first.It firms them up so when you have to put that fondant over it and smooth you dont have to worry about the frosting sliding and wiggling underneath which gives you a nice finished look.Ever notice the middle of the cake where the filling is, sometimes you get a bulge and that comes from putting the fondant on most times. As for the crumb coat I only ice my cake once but I like to make sure that theres no shadows peeking through otherwise it could be noticeable after you put your fondant over it..Sorry its long response.. HTH

Hi, jodilee. I can't answer all of your questions, but here goes...

I do always crumbcoat, even when using fondant. Some ppl don't even put a second coat of icing on, only putting a crumbcoat under the fondant. But, for personal preferences, I put on a regular coat of BC. By crumbcoating and applying a 2nd coat, I can get the cake very smooth, thereby insuring that my fondant lays smoothly on the cake. I think it's an individual preference issue. Find what works for you. Also, some ppl just like having BC under the fondant so they can peel off the fondant if they choose. Also, I let everything crust well. I think it's needed so that the fondant doesn't displace the BC too much when it's applied, but I've never NOT let my BC crust up, so....someone else with more experience there can maybe give more info...

Hope your cake comes out great! Please post pix!

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

Thank you all for the advice. I will definitely let my icing crust before putting on the fondant. My first fondant cake I did not do that and I could feel the icing moving around underneath. Turned out okay, but I want this cake to look nice!

Edna, thanks for posting your videos on youtube....I love them! You make it look so easy! It's great to be able to see all the steps as they are done, instead of only reading about it. Your cakes are beautiful and I could only wish to make my cakes look as good as yours someday!

I think I am too much of a perfectionist for this kind of thing. I am artistic and I critique everything of mine very hard. We'll see how this cake goes for me. I will post pics when I'm done (if I ever get there...haha)! As I keep working on this, my house is getting messier and messier and I don't have time to clean up after my 3 year old twins! It's never ending around here.

Thanks for the advice!
Jodi

I just watched the video and it rocks....... I feel so inspired now for the next cake I have to make....

I apply a normal coat of buttercream (one application - I don't want to waste time!) and pop the cake in the fridge while I prepare my fondant (color, roll out, etc). After rolling out the fondant, I bring the cake out of the fridge and spritz it with water. This will allow the fondant to adhere to the icing. Then I apply the fondant.

Refrigerating the cake allows the icing to set up hard, so you have a really nice firm surface on which to really work that fondant.

I used to put the cakes in the freezer for 10 - 20 minutes before applying fondant, but I noticed that sometimes bubbles develop under the fondant after the cakes returned to room temperature, so I just put them in the fridge now and have not had that problem.

I really dislike applying fondant to unchilled buttercream because you are limited in how well you can work it without moving the icing underneath (particularly with sculpted cakes).

Just have fun with it Jodilee!

Thanks Hensor!

Edna

i loved your videos Edna, i'm making a fondant cake for my mom for mothers day, i've make mock ups and i just started my class, but i've been doing fondant for quite awhile, and learned from you Thanks

There are so many ways... that people use. I use a normal layer of firm bodied icing with a thin layer of white chocolate fondant. If you would like my icing recipe, I'm willing to share it. I never chill the cakes. I have the choc. fondant rolled out and covered with plastic wrap, then ice the cake, smooth it, and put the fondant on right away.

Jen

Edna, loved the video! Thanks for sharing. I can't wait to watch the others. You make it look so easy!

Thanks!..Imma take that today..is been a long one..
Edna

I hope I'm doing this right this is my first post on the forums usually I just read them. But I'm curious about putting the cake in the frige.. doesn't that dry out the cake? and do you not wrap it up first? I've never put any of my cakes in the frige before but I've never had to either. I'm wondering if it would help me with smoother fondant.

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

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.

Thanks.. I'll have to try that next time to see if it helps keep the bc still

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

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

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?