Joined: Mar 17, 2005
Posts: 357
Location: Easley, SC
Posted:
Tue Oct 11, 2005 1:18 pm
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
Thais Newbie
Joined: Aug 09, 2005
Posts: 6
Posted:
Tue Oct 11, 2005 1:25 pm
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 Forum Fanatic
Joined: Nov 01, 2004
Posts: 1999
Posted:
Tue Oct 11, 2005 4:15 pm
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 Frequent Member
Joined: Dec 21, 2004
Posts: 427
Posted:
Tue Oct 11, 2005 7:34 pm
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.
Keliames Regular Member
Joined: Aug 21, 2005
Posts: 187
Location: Syracuse, UT
Birthday: May 21
Posted:
Sat Oct 15, 2005 1:32 pm
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 Forum Addict
Joined: Feb 18, 2005
Posts: 645
Location: Alaska
Posted:
Sat Oct 15, 2005 1:57 pm
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. : )
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