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Topic Title: Buttercream under fondant Created On Friday October 02, 2009 6:58 PM Topic View: Branch View Threaded (All Messages) Threaded (Single Messages) Linear Pages: [ 1 2 >> Next ]

frogmom Posts: 97	Posted: Friday October 02, 2009 6:58 PM How much buttercream icing does one use under a fondant covered cake? I've seen anywhere from just a "crumb coat" to what looks like a fully frosted cake! What about a chocolate cake- does it need more?
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lovegrace Posts: 910	Posted: Friday October 02, 2009 7:03 PM I like to do just a thin crumbcoat. If I do a full coat of BC, it seems that the fondant is lumpy from the BC sliding around when I'm smoothing the fondant. Actually, my FAVORITE way is to do a layer of ganache (not BC) under the fondant! Then let it dry overnight. Ganache dries hard so it's much easier to get the fondant smooth. Plus, it's yummy!!
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mmumsie Posts: 15405

Posted: Friday October 02, 2009 10:54 PM BC icing needs to set and crust before covering with fondant for the best results. I iced the cake per normal before covering with fondant. You really need to smooth as "picture perfect", before covering. Many new decorators don't realize the more pristine the bc icing finish is, the better the fondant lays. I have found if you scrimp on the icing you'll have more trouble than you bargain for.

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cakedujour Posts: 16592

Posted: Saturday October 03, 2009 9:37 AM When I started using fondant I used the crumb coat that was recommended. Over time I've come to use a heavier layer of buttercream. (I haven't had the nerve to try a full regular coat yet, mmumsie, but if it works for you though I'll give it a go next time. I would prefer to do that.) The buttercream really does have to be smooth for the fondant to have a flawless finish. You can't cheat on that just because it will be covered up!

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bunnywoman Posts: 13603	Posted: Saturday October 03, 2009 9:56 AM I used to put a nice layer of buttercream under my fondant cakes until now. After talking with my best friend, Sharon Zambito and a couple of my really good friends from Australia (Fran and Nati)....they have me hooked!!! I am hooked on the ganache under the fondant now!!!!!!! It is wonderful!!!!
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sin1 Posts: 1	Posted: Saturday October 03, 2009 11:11 AM I have being doing cakes now for a few years now but my problem is that when i cover my cakes with butter cream icing and then put the fondant cover it i tend to see my layers why is that and how can i prevent it from showing.
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frogmom Posts: 97	Posted: Saturday October 03, 2009 12:51 PM What ganache recipie do you use? Do you use different flavors based on cake flavor?
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Jeanne G Posts: 17115	Posted: Saturday October 03, 2009 1:09 PM I love ganache. Seems like a waste of perfectly good ganache to cover it with fondant! Bunnywoman, I thought you said you don't cover cakes with fondant, just use it for decorations -- ??
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bunnywoman Posts: 13603

Posted: Saturday October 03, 2009 1:46 PM I do.....if I sell my cakes the decos are either out of all buttercream or MMF. Most customers here do not want an "all-covered" fondant cake. Plus it is not a huge asked for thing in my area. The cakes I make for close friends and family that are just gifts from me and I can run with the design....if the design will look better in fondant then I will cover those cakes in MMF. I love putting the ganache under the fondant. I get a nice finish on the fondant.

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LavenderLily16 Posts: 229	Posted: Saturday October 03, 2009 7:23 PM What kind of ganache, bunnywoman? Poured? I'd imagine that *would* be really smooth under the fondant!
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Jeanne G Posts: 17115	Posted: Saturday October 03, 2009 8:36 PM Bunnywoman ... pictures?
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luzmariasida Posts: 226	Posted: Saturday October 03, 2009 10:52 PM what kind of ganache the recipe plz
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Jeanne G Posts: 17115	Posted: Saturday October 03, 2009 11:00 PM There are a couple of recipes for ganache in the recipe section, luzmariasida
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luzmariasida Posts: 226	Posted: Saturday October 03, 2009 11:11 PM Is it ganache bc or ganache glaze?
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Jeanne G Posts: 17115	Posted: Saturday October 03, 2009 11:15 PM Pourable ganache.
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KTB Posts: 1291	Posted: Sunday October 04, 2009 10:26 AM Hmmm I'm intrigued by this It's one of the biggest reasons I don't like using fondant - I can't use a regular coat of buttercream. Perhaps I'll try ganache next time.
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bunnywoman Posts: 13603	Posted: Sunday October 04, 2009 10:45 AM No....... it is not a poured ganache. You spread it on with an offset spatula and smooth it with a bench scraper like I normally do with buttercream. You do not VIVA this. I use a 2-1 ratio of dark chocolate to heavy cream. I am hooked on this!!!!!! It tastes soooooooooooo good!
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Jeanne G Posts: 17115	Posted: Sunday October 04, 2009 10:53 AM Oh. Thanks for the clarification. That doesn't sound any easier than buttercream, then.
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Jeanne G Posts: 17115	Posted: Sunday October 04, 2009 10:57 AM Bunnywoman, is that ratio based on weight or volume? Do you use 16 ounces of chocolate to 8 ounces of cream OR 2 cups of chocolate to 1 cup of cream?
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bunnywoman Posts: 13603	Posted: Sunday October 04, 2009 11:06 AM 16 oz of dark chocolate to 8 oz of cream. It works every time without fail for me. The difference is in the BC VS. Ganache is that if you are a chocoholic then this is for YOU!!!!! HEE! HEE!
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FORUMS > General Information < REFRESH >

Navigation: Select Weddings Life Celebrations Seasonal Products Recipes General Information Bake Decorate Celebrate! Television... Pops Decorating Basics Wilton Method Cou... Gum Paste & Fondant Wilton Method C... Flowers & Cake Design Wilton Method... Advanced Gum Paste Flowers Wilton M...