What works best under fondant?
Have made several fondant cakes, however always seem to have problems with the icing under the fondant. What is the best to use that will hold up under the weight of the fondant? I've been told buttercream, royal, ganache and marzipan with fruit preserves under the marzipan. Can't seen to find anything that actually comes right out and tells you which works best. I do a lot of carving and odd shapes so I really need that one thing that works and tastes good.
Replies to This Discussion
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Permalink Reply by jeri c on
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My favorite is ganache. It holds up well and tastes soooo good. But I mostly use buttercream. I only make mine with real butter, powdered sugar and heavy cream. It has a great taste and people love it.
Are you putting on too thick of a layer under your fondant? I crumb coat then add a thin layer of bc and let it set over night before adding the fondant. If your bc is too thick it will cause problems.
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Permalink Reply by Celene on
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I really don't put a lot of buttercream under my fondant. How can I assure that I'm getting a good strong crust, do you have a good recipe? I also heard that the butter buttercream tends to breakdown, so I tried a shortening buttercream. I thought it crusted well, but when I added a little more the fondant just slid off. It makes wrinkles around the bottom of the cake like elephant skin and if I try to trim and smooth, the fondant stretches and does the same again until I have thin spots on the rims of the cake. Every once in a while it is all perfect, then disaster the next. Usually disaster when I'm working on a paying customer.
Also my ganache is not sweet like some customers like. Can I use milk chocolate chips instead of bittersweet?
Thanks for the help.
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I use the Yukatan Dark Chocolate from C&K. I love it in Ganache. Never tried it with milk choco. I never use chocolate chips though. Mine is not super sweet but very creamy and rich.
My layer of buttercream is about 1/4" under the fondant. But I always let it set over night then if there is a buldge around the center from the cake settling I can trim it before adding the fondant. I know what you mean if you get too much bc under the fondant the cake seems poofy instead of crisp sides.
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Permalink Reply by diane kilgore on
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my first fondant cake look like a bumpy cake lol every one in my family thought it was beautiful, they didn't know it wasn't supposed to look like that so yes a thin layer or butter cream, and to stop side bulges people will put something with some weight, one lady use a 12x12 ceramic tile left over from her bathroom tile, and let it sit for awhile
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Permalink Reply by Janelle Pomerleau on
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Hard ganache and/or buttercream.
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Permalink Reply by Diana Viera on
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CK Buttercream
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Permalink Reply by Eileen S on
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I use Wilton's buttercream recipe and have never had a problem. This is for thin consistency for crumb-coating.
In stand mixer, mix:
1 stick (1/2 cup) butter, softened
1/2 cup vegetable shortening (I use only Crisco)
1 tsp. vanilla
4-5 Tbsp. milk
Sift 1 lb. powdered sugar.
Add sugar to butter/vegetable mixture slowly. I use a large serving spoon and I scoop in one spoonful at a time until it's all in then let the mixer run for about 8 - 10 minutes or until it is super-smooth. Makes about 3 cups of frosting.
Crumb coat your cake and then let it set in the refrigerator until it is crusted and easily smoothed with parchment paper (or Viva paper towels if that's your method). I add my fondant and then refrigerate again.
Do you make your own fondant? Or are you purchasing fondant?
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