Best buttercream to use under fondant
HELP! I'm doing my first fondant covered wedding cake soon. I recently took a fondant basics class. We had a little trouble with my fondant taking on air bubbles, but, finally, I successfully got my cake covered and decorated. I took it home and observed it for several days. By the second day, the fondant began to sag; it even looked like it developed a couple air pockets underneath. Now I'm panicking at the thought of covering tiers as large as 14". It seems the more research I do, the more confused I get! What buttercream recipe do you use under fondant?
So glad I found this site - so much good information in one place! Thanks!
Replies to This Discussion
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Permalink Reply by Mandy Nel on
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Hi June, please can you explain how you use 1/2 buttercream 1/2 royal icing under the fondant? I live in high humidity area and sagging fondant has posed atad of a problem on occasion. Thanks, Mandy
June Kowalczyk said:Ok Cheryl
Did you use Wilton fondant??? Yuk, tastes awful and is hard as a rock, terrible to get soft enough to work with. I usually make my own. If not I use a good fondant made with white chocolate. Satin Ice is also a good fondant. You must knead your fondant well to develop elasticity & remove air bubbles. I have never had a fondant sag or slide. Perhaps you put too much icing under the fondant? If your fondant isn't sealed by a good border, icing can melt and run out. That's happened to me. I now put meringue powder in my icing so it will "crust" & keep stable. If I am setting up outside, I will do 1/2 buttercream, 1/2 royal icing mixture. Did that in May when I had a cake in a hall that was a converted barn, open completely to the outside. Held up well.
If the cake is in a air conditioned hall, away from direct sunlight, you don't have to fuss too much about a "special" icing underneath your fondant.
Hope this helps. Any other questions, I will certainly try to answer. We're here to help.
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Permalink Reply by Carol Dorrington on
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Hi Mandy
When making Royal icing I thought that everything had to be grease free. How does the 1/2buttercream and 1/2 Royal icing mixture stick together? It sounds like an answer to a dream, with the humidity this summer I have had problems with the few cakes I have made.
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Hi Carol, I have posted the question to June Kowalczyk - see her comment above - because I am very interested to know how it is done. Keep your eyes posted to this page - I am sure we are going to have our answer soon :-)
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Permalink Reply by June Kowalczyk on
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Ok Mandy & Carol
I am on my IPod, so I can't "copy & paste" the royal icing recipe. Google "Alton Brown's" royal icing from The Food Network. Of all recipes I tried, his is a keeper. So make this, & your usual BC icing. I usually make my royal first, then when my BC is still in the mixer, & done I add in the royal icing I have made. Sometimes 1/2, sometimes the whole batch depending on the situation. By the way, I always add 1-2 tblsp of meringue prwd to my BC icing, and I still do that even when I am incorporating the 2 together. The other trick I have found during the "hot" months, is don't apply a thick layer of icing on top, or in the layers of the cake unless you know it will sit in a AC room. If cake is outside, no matter how good your icing is, if it sits long enough, there is the risk the icing could start to melt under the fondant. Now I think I mentioned I always "seal" my cakes around the edge with a icing border. That will stop any potential icing leak. I had a bride & groom's cake sitting in a Barn, no AC, from 10 am until 7 pmish? Before it was cut. It was VERY hot in their. Absolutely no problems.
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Mandy, Thank you ever so much for your quick response and easy to follow directions.
Carol
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Thank you June and thank you Carol - now I need to see where I can lay my hands on some meringue powder ...... in SA ........ EISH :-)
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Your Welcome. :0)
Carol Dorrington said:Mandy, Thank you ever so much for your quick response and easy to follow directions.
Carol
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You are in SA, right Mandy? I think it is called Aciwhite by Bakels?? inundate your neck of the woods.
Mandy Nel said:Thank you June and thank you Carol - now I need to see where I can lay my hands on some meringue powder ...... in SA ........ EISH :-)
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June, how do you pronounce your surname? When I was a child there was a radio programme called "Taxi" and the main character was a man named "Red Kowalski" and I remember it with such fondness - good ol days when we used to use our imagination to imagine characters and spend time as families chatting about them :-) Ah well, progress is good too :-) bye for now
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Cool June - I actually do have some at home, a very small container - and I will give it a go when I make another batch of buttercream :-)
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My husband is Polish. "W's" are pronounced as "V's". So it is:
Ko...Co...wal..val...czyk...chick. So Covalchick if written as it is pronounced.
Should have kept my maiden name.....Clark.... so easy!! :0)
Mandy Nel said:June, how do you pronounce your surname? When I was a child there was a radio programme called "Taxi" and the main character was a man named "Red Kowalski" and I remember it with such fondness - good ol days when we used to use our imagination to imagine characters and spend time as families chatting about them :-) Ah well, progress is good too :-) bye for now
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Have a fabulous evening :-) I have a bit of crafting to do with some sugarpaste - making some wild animals for a friend's grandchild - 1st birthday - too sweet x
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