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Question about chocolate buttercream

post #1 of 8
3/26/12 at 6:10pm
Thread Starter 
I just have a quick questions that I hope someone can help me out. I am doing a small tiffany box cake tomorrow and was wanting to ice the cake first in chocolate buttercream and then cover it in teal fondant. If I use the chocolate buttercream will it show through the fondant or will it be okay to use? Thanks in advance.
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post #2 of 8
3/26/12 at 6:25pm
I Recently covered a cake in white fondant that I first iced with chocolate buttercream and u could not see any color through the fondant.
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post #3 of 8
3/26/12 at 6:31pm
Thread Starter 
Perfect, that is what I was thinking but wanted to make sure. Thanks for your post.
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post #4 of 8
3/26/12 at 6:36pm
Yes, it could show through. Can you fill the cake with the chidolaters buttercream, and then cover the cake with white chocolate ganache, the use the fondant. That is what I have done in the past and it works very well. No one has ever complained.

Hope that helps,
Pam
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Pamela's Cakes & Confections is a home based business, inspected and approved by the North Carolina Department of Agriculture and Consumer Services Food and Drug Protection Division.
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post #5 of 8
3/26/12 at 6:43pm
Ptanyer if u check out my teacher themed cake u will see that the chocolate BC doesn't show through and I rolls fondant thin.
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post #6 of 8
3/26/12 at 9:03pm
I cover chocoate buttercream with white and/or light colored fondant all the time with no problems. I refrigerate the iced cake until the icing is firm. Then I sprinkle a little powdered sugar over the top of the cake and on the counter around the cake. When I drop the fondant onto the cake, the buttercream is firm and the fondant slides easily on the counter while I'm shaping it to the cake. The light sprinkling of powdered sugar on the top of the cake prevents the fondant from "grabbing" the buttercream. I use my smoother as little as possible and don't "work" the fondant over the buttercream any more than necessary to prevent squishing out any chocolate buttercream. In the process, I kind of "seal" the fondant to the counter around the bottom of the cake and then trim the fondant just beyond (outside) the crease at the bottom of the cake. This gives the fondant an edge to rest on as it sets up so that it doesn't pull down on the cake. My main concern is always keeping everything neat and tidy so that I don't get any buttercream smears on the outside of the fondant covered cake.
We make a living by what we get, but we make a life by what we give. Winston Churchill
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We make a living by what we get, but we make a life by what we give. Winston Churchill
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post #7 of 8
3/26/12 at 11:14pm
Most of the cakes in my gallery have dark chocolate ganache under the fondant.

Occasionally, if the fondant stretches a bit, it looks slightly dark underneath, but it's not very often, and easily avoided by rolling the fondant very slightly thicker.
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post #8 of 8
3/27/12 at 3:20pm
Thread Starter 
Thank you all for the input, it really helped. I went ahead and used the chocolate buttercream and have finished the cake. You cannot see the chocolate through the fondant so I am so happy I went ahead and used it. Thanks so much everyone.
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