![]() Return your cake to the fridge to firm it back up if at any point you feel it’s gotten too soft. While you’re rolling out the fondant, keep the cake in the fridge: Applying fondant to a solid, chilled cake is a far easier endeavor than trying to cover one that’s warmed up and squishy. Here are some instructions for rolling out fondant and covering your cake. Step 5: Get rollingĪs soon as your cake is ready to go, get that fondant moving. Scraping the cake in this way also helps to gently rough up the slick smooth surface of the chilled buttercream, giving your fondant a more secure surface to adhere to. This final “shave” over the chilled buttercream will crisp up your corners and remove any spatula lines or bumps left behind after your crumb coat. When you’re ready to cover your cake with fondant, scrape the surface of the cake with a metal bench scraper that’s been dipped in warm water then wiped clean. ![]() ![]() It’s a real game-changer and has helped me to achieve smoother cakes with sharper edges. Yes, you read that correctly! This is my own personal tip that has worked for me for years. Return the cake to the fridge until it is chilled solid. The goal is to avoid leaving areas that will be dark enough to show through the fondant. It’s OK if you can make out where some of the cake is beneath the buttercream. You want to apply enough buttercream so that no solid portions of cake show through, but not as much as you would if you were leaving this as your finished cake. Working from the clean bowl, apply a thicker finishing layer of buttercream. Then pop the crumb coated cake into the fridge for 10 minutes or so, just long enough for it to set up firm. Working from a small bowl will prevent you from contaminating the whole batch of buttercream with little speckles of cake crumbs.Ĭrumb coat your cake following these directions. Scoop a few cups of buttercream into a smaller bowl and reserve the remainder for your final coat. Step 2: Layer on the buttercream crumb coat Smooth sides are key when prepping your cake for fondant. Plus, the crunchy cake crust may be less palatable to your guests if they do end up peeling the fondant away.Īnother added bonus is this gives you the opportunity to truly get your cake shape in check. Hard edges under fondant can leave your finished product with lumps and bumps. If your cake’s edges are on the crisp side, it’s a good idea to trim down to the soft fluffy cake interior before crumb coating. ![]() How to use buttercream under fondant Step 1: Prepare the cake ? Cold, firm cakes are the best canvas for achieving smooth fondant success whether you use ganache, meringue-based buttercream or a crusting buttercream. Both will work just fine, so if you’re team American buttercream, then go for it!įinally, you must chill. My personal preference and the preference of many cake designers is to use meringue-based buttercreams under fondant. For help covering your cake with ganache, check out my earlier post here.Īs for buttercream, there are two general camps: meringue based or crusting. The vast majority of cake decorators cover their cakes with either ganache or buttercream before applying fondant. Crumb coated with what? Chilled how? Never fear, my cake newbies, I’m here with the answers you need to confidently prep your cake for a snug, sugary coat of fondant and the right way to use buttercream under fondant! If you’re new to cake decorating, the directive, “Start with a chilled, crumb coated cake,” may leave you with more questions than answers.
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