Buttercream Under Fondant.

Decorating By Wandootie Updated 15 Oct 2005 , 8:57pm by okieinalaska

Wandootie Cake Central Cake Decorator Profile
Wandootie Posted 11 Oct 2005 , 8:18pm
post #1 of 6

What is the best recipe for buttercream to use under fondant? Does it need to be crusting or non-crusting.

I have not yet worked with fondant, but plan to this weekend. I was going to try my hand at MMF and just needed some ideas. I will, if I am good enough to tackle it, be doing this for a wedding cake coming up in December.

Any ideas would be greatly appreciated.

Weezer

5 replies
Thais Cake Central Cake Decorator Profile
Thais Posted 11 Oct 2005 , 8:25pm
post #2 of 6

I took a beginners fondant class and the instructor told us that we should put a thin layer (very thin) of icing, she did not specify crusting or noncrusting. I've used crusting and the trick is the thin layer. Also use the fondant smoother so you dont leave prints on your fondant. You are going to love it, it is tricky but fun. And have fun....

Cake_Princess Cake Central Cake Decorator Profile
Cake_Princess Posted 11 Oct 2005 , 11:15pm
post #3 of 6

I would think a crusting buttercream would be preferable. This way it allows you to have a smooth surface underneath the fondant. Remember fondant tends to amplifies any imperfections underneath.

I crumb coat and let that set. Then I put on a thicker coat and make sure it's as smooth as possible. Once this sets I trim the edges with piping gel then apply the fondant and smooth it out. Sprinkling with a bit of icing sugar also helps when smoothing. It prevents the fondant from getting too sticky and prevents prints too.

If you can get a smooth surface using a non crusting buttercream there should be no problem using it.


Princess

PurplePetunia Cake Central Cake Decorator Profile
PurplePetunia Posted 12 Oct 2005 , 2:34am
post #4 of 6

I don't think it really matters.

I've had success with both.

Although, my Wilton instructor told us not to let the buttercream set/crust or else the fondant might not stick to well, and that was the purpose of putting the b/c under the fondant - so that it would stick.

icon_smile.gif

Keliames Cake Central Cake Decorator Profile
Keliames Posted 15 Oct 2005 , 8:32pm
post #5 of 6

cake_princess,

What does the piping gel on the edges do for your cake? I have never heard of anyone doing that, so I am interested. Thanks, Keli

okieinalaska Cake Central Cake Decorator Profile
okieinalaska Posted 15 Oct 2005 , 8:57pm
post #6 of 6

I think the piping gel was to get the fondant to stick??

I would just take a clean spray bottle and mist the crusted buttercream with water a tiny bit myself...then it will stick. : )

Quote by @%username% on %date%

%body%