Best Cake Recipes For Fondant Covered Cakes
Baking By cakeskatiebakes Updated 27 Apr 2010 , 4:55pm by JanH
Hello I am a new cake decorator learning ALL the what-not-to-do's along the way! The cakes that I make are covered in fondant, and I've used store bought cake mix with them. I have a really hard time while crumb coating because they start to crumble and fall apart! they're just to light and fluffy. I need something more dense and sturdy, but still delicious. Any ideas??? whats the best cake mixes, or homemade recipes for fondant cakes? I would really like your expertise in this area! thanks
thanks for the advise. It sounds so delicious!! also, do you put two icing coats on (one crumb, one thin layer of icing) or do you just crumb coat for fondant? i've seen both ways and im a little unsure.
It may be the brand you use. I find that some work for me and some do not. I have covered cakes with fondant using the box mix as is w/no problem. However, here is what I do to get a denser cake from a box mix:
Add 1 small box of instant pudding to your mix (use a complimentary flavor), add 1 extra egg making 4 eggs total, and up the oil to 1/2 cup.
Bake as usual.
I do not crumb coat with a thin layer. I make my icing just a little thicker than when I crumb coat that way people can get plenty of BC along with fondant.
Hey thanks N8smom for the tip about boxed mix! Cause to be honest with you thinking about making all my cakes from scratch every single time sounded pretty grueling. Do you make the pudding, or just add the pudding powder from a box
.... ya my first fondant cake I made I used a really really thin layer of crumb and you could see everything through. My second cake I used waaaay too much and it was squirting out the bottom and it was insane!! So I just need to find that perfect balance. thanks for the replies 
You just add the powder to the dry mix.
I don't put on a really thick layer like I would when I just ice with butter cream, but not so thin like a true crumb coat.
I have a really hard time while crumb coating because they start to crumble and fall apart! they're just to light and fluffy.
If you're pulling up cake with the frosting, I'd say your frosting is too thick.
Most people crumb coat in order to seal in the crumbs on a freshly baked cake so that the crumbs don't appear on the finished iced surface.
I always crumb coat out of habit.
I lightly ice the cake with buttercream to the point where I can still see the color of the cake. I let it sit or refrigerate it at this point (because the crumb coat acts like a layer of saran wrap).
My icing only lightly crusts, but this just means that when you touch it, no icing comes up on your finger. When I go to put on the finish coat of icing, I get no cake crumbs on the surface this way. Another benefit can be that, especially in hot weather, the finished coat of icing is less likely to slide off of the cake sides.
HTH
Rae
You could also chill or freeze your cake/s to firm them up a bit. But thinning out the frosting will help a great deal.
Add more liquid to your buttercream so that it is a medium (spreadable) not thick consistency for one step/ finish b/c coating or thin for crumbcoat. Also, don't lift the spatula when you're moving the frosting around:
http://www.wilton.com/decorating/icing/using-a-spatula.cfm
HTH
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