Cake Central › Cake Forums › Cake Talk › Cake Decorating › Fondant accents on whipped icing????
New Posts  All Forums:Forum Nav:

Fondant accents on whipped icing????

post #1 of 16
Thread Starter 
Good Morning! I just got a call from someone that wants a 1/2 sheet cake with whipped topping icing in pink with black zebra stripes in fondant. Is this something that will work? I have limited fondant experience and am wondering if this would be a disaster.
I told the lady I would call her back shortly, so any help will be greatly appreciated.
TIA
post #2 of 16
I've never had a problem.
post #3 of 16
Do you mean Bettercreme/Pastry Pride type whipped icing? I have read on here that you cannot frost a cake with this type icing and cover with fondant. I think it melts the fondant, but if someone else has more experience by all means go with that.
Hobbyist and forum addict.
ITS NOT JUST CAKE!
Reply
Hobbyist and forum addict.
ITS NOT JUST CAKE!
Reply
post #4 of 16
I have topped it with accents - which I think is what she asked about. Honestly, I've never covered a complete cake in fondant over whipped cream icing. I have no clue what would happen then.
post #5 of 16
I was also wondering if you can put fondanted accents on whipped iced cakes or not?? AND would it bleed on that icing? I'm curious too.
post #6 of 16
the water in the whipped cream will dissolve the fondant! I put some fondant flowers on a whipped cream cheese icing and the flowers dissolved and lost their shape- I learned my lesson!
post #7 of 16
I don,t think it will work either. I think you will have a black smudge mess, with the black fondant zebra stripes oozing onto the whipped icing(of course with the whipped icing causing it).
post #8 of 16
Why not try whipped cream buttercream (in recipes) - a compromise? It's not whipped cream but it's nice and light (and less sweet than regular BC) and you can make it crust by adding more meringue. Then you won't have the bleeding issues with the black fondant.
Edible art is the best kind of art!
Reply
Edible art is the best kind of art!
Reply
post #9 of 16
Quote:
Originally Posted by mbark

the water in the whipped cream will dissolve the fondant! I put some fondant flowers on a whipped cream cheese icing and the flowers dissolved and lost their shape- I learned my lesson!



Water? There isn't any water in any of my icings. Maybe that's why I never had an issue. Water in cream cheese icing or whipped cream icing? I can't get my mind around that.

Just shows how different recipes can be.
post #10 of 16
whipped cream has a natural water content, I didn't add any water
post #11 of 16
hmmm. cause we sometimes add milk to BC. Wouldn't it be the same? We can place fondant on BC.

I would think milk would have a higher water content than cream. I'm not being argumentative. This just doesn't make sense to me when you consider milk has been thinned down a whole lot more than whipping cream.

Now, I get that whipped cream is thinner after being whipped. But not necessarily more watery. And I really don't get not putting fondant on cream cheese icing as someone stated above. I do that all the time.
post #12 of 16
Quote:
Originally Posted by Moofiebonbon

Good Morning! I just got a call from someone that wants a 1/2 sheet cake with whipped topping icing in pink with black zebra stripes in fondant. Is this something that will work? I have limited fondant experience and am wondering if this would be a disaster.
I told the lady I would call her back shortly, so any help will be greatly appreciated.
TIA


never had a problem I always use pastry pride is a non dairy whipp toping and bettercream whipp icing. when I use the pastry pride I add like a tea spoon or table spoon of merengue powder. and never had problems I just did a Dora b-cake last week I can send you the picture if you want but nothing happen the cake or the fondant accents. thumbs_up.gif
post #13 of 16
I use fondant as accents and the only problem I had was when the fondand pieces were too thick. The weight of some on the sides started to slide, so I would just roll and make them thin as possible. I also put the finished cake in the fridge until ready to deliver. I think if the pieces i use was black, I would let dry a bit, or make and color a day or two ahead so fondant w/b pliable but not too soft.
Jesus is Lord!
Reply
Jesus is Lord!
Reply
post #14 of 16
I made some cupcakes with Pastry Pride whipped icing and put on a fondant strawberry which I cut out of CalJava's red Elite fondant (the fondant was fresh with no gum paste). 30 minutes later when I delivered the cupcakes the red fondant strawberry "accent piece" had melted into a gooey mess. Yuck! Fortunately, the cupcakes were for my BFF so she just scraped off the red fondant ooze and enjoyed the cupcakes.

When I asked about this on a forum I was told by several people to let the fondant REALLY harden and don't put on until the last possible moment before serving. That horrible episode pretty much fixed any future intentions about fondant and Pastry Pride.

OP, everything I've heard so far about whipped icing (I've only used Pastry Pride) is that you can make flowers and borders etc. but you have to work very fast and keep the icing cold. I've also been advised that you usually cannot get bright, primary colors--only pastels--with Pastry Pride.
post #15 of 16
When life gives you lemons, make lemon cake!
Reply
When life gives you lemons, make lemon cake!
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Fondant accents on whipped icing????