Top best answers to the question «Do you need to put icing under fondant»
Yes you want a little frosting under the fondant, it evens out the cake, sorta fills in any little imperfections so you can get a smooth looking fondant. No need to refridgerate. you always need something under fondant, whether bc or some kind of jam, to get the fondant to stick to the cake.
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Before applying fondant, a "sticky" surface should be applied to the cake which will help the fondant adhere to it. Many spread a thin layer of buttercream before laying out the fondant. Use royal icing to adhere fondant pieces to a rolled fondant iced cake and for the fine decorating commonly used on wedding cakes.
Fondant is a special type of frosting made from sugar, water, gelatin, and glycerol that has a consistency similar to modeling clay. It's malleability makes it perfect for creating those intricate designs and shapes you see on specialty cakes. Fondant is usually applied on top of a thick layer of buttercream. Buttercream is essential to the fondant's success. By smoothing any irregularities on the cake's surface, binding up loose crumbs, and concealing the cake's color, this layer of ...
In addition to the fondant, you will need a cake that is covered with a layer of buttercream at least 1/4-inch thick. This frosting layer helps the fondant stick to the cake and smooths out any bumps or imperfections on the cake surface, so the fondant layer looks clean and smooth. Is it better to use buttercream or ganache under fondant?
Hi, Yes You will want to put buttercream frosting on your cakes first and then apply your rolled fondant icing. You do this for two reasons. One because of taste but more importantly to smooth and cover the cakes well so that you will have no bumps or dark spots showing through. Furthermore, what can I use to write on fondant?
The real trick lies in aligning the fondant to the icing. And in order to do this, you will need to leave the crumb coat to set, while you roll out your fondant. Once it is ready to go, then the magic will take place. You need to cover your crumb coat with water in order for the fondant to stick.
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! First things first. The vast majority of cake decorators cover their cakes with either ganache or buttercream before applying fondant. For help covering your cake with ganache, check out my earlier post here. As for buttercream, there are two general camps: meringue based or crusting . My personal preference and ...
you always need something under fondant, whether bc or some kind of jam, to get the fondant to stick to the cake. most people do a crumb coat of bc, thickness up to yourself. you only really need to refridgerate a cake if it has a perishable filling. some people have problem refidgerating fondant anyway.
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.
Hi and welcome back to my kitchen. For me one of the most important things when it comes to making cakes is making sure you have a well covered cake as a bas...
Dust liberally with cornflour or icing sugar. Knead fondant icing for a couple of minutes to soften, or pop it in the microwave for 10 seconds. Flip the smooth side to the top, then roll it out to fit the cake, using the string for guidance. Lift the icing using a rolling pin or your hands; drape it over the top of the cake.