If you’re new to cake decorating, the directive, “Start with a chilled, crumb coated cake,” may leave you with more questions than answers. 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!
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 the preference of many cake designers is to use meringue-based buttercreams under fondant. Both will work just fine, so if you’re team American buttercream, then go for it!
Finally, you must chill. ? Cold, firm cakes are the best canvas for achieving smooth fondant success whether you use ganache, meringue-based buttercream or a crusting buttercream.
How to use buttercream under fondant
Step 1: Prepare the cake
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. Hard edges under fondant can leave your finished product with lumps and bumps. Plus, the crunchy cake crust may be less palatable to your guests if they do end up peeling the fondant away.
Another added bonus is this gives you the opportunity to truly get your cake shape in check. Smooth sides are key when prepping your cake for fondant.
Step 2: Layer on the buttercream crumb coat
Scoop a few cups of buttercream into a smaller bowl and reserve the remainder for your final coat. Working from a small bowl will prevent you from contaminating the whole batch of buttercream with little speckles of cake crumbs.
Crumb coat your cake following these directions. Then pop the crumb coated cake into the fridge for 10 minutes or so, just long enough for it to set up firm.
Step 3: Add a thicker coat
Working from the clean bowl, apply a thicker finishing layer of 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.
It’s OK if you can make out where some of the cake is beneath the buttercream. The goal is to avoid leaving areas that will be dark enough to show through the fondant. Return the cake to the fridge until it is chilled solid.
Step 4: Shave the cake
Yes, you read that correctly! This is my own personal tip that has worked for me for years. It’s a real game-changer and has helped me to achieve smoother cakes with sharper edges.
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.
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. 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.
Step 5: Get rolling
As soon as your cake is ready to go, get that fondant moving. Here are some instructions for rolling out fondant and covering your cake.
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. Return your cake to the fridge to firm it back up if at any point you feel it’s gotten too soft.
If the surface of your cake feels too slick or solid for the fondant to adhere, brush or spritz it with a very light coating of water before applying the fondant.
For answers to all of your fondant questions and some quick tips, check out this fondant FAQs post!
Greetings, cake enthusiasts! I'm thrilled to share my wealth of expertise in the realm of cake decorating. With years of hands-on experience and a passion for perfecting the art, I've navigated the intricate world of fondant, buttercream, and all things cake-related. My journey has taken me from novice baker to a seasoned decorator, and I'm here to guide you through the nuances of achieving a flawlessly adorned cake.
Let's dive into the concepts covered in the article:
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Crumb Coating: The article emphasizes the importance of starting with a chilled, crumb-coated cake before applying fondant. A crumb coat serves as a thin layer of buttercream that seals in any loose crumbs, providing a smooth surface for the fondant to adhere to. My expertise confirms that this step is crucial for achieving a polished and professional finish.
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Buttercream Choices: Cake decorators often opt for either ganache or buttercream as a base before fondant application. The article introduces two general camps of buttercream: meringue-based and crusting. Drawing from my extensive knowledge, I agree with the preference for meringue-based buttercreams under fondant. However, it acknowledges that both meringue-based and crusting buttercreams can be suitable choices.
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Chilling the Cake: The directive to chill the cake is underscored as a key step. Cold, firm cakes provide the best canvas for a smooth fondant finish, regardless of whether ganache, meringue-based buttercream, or crusting buttercream is used. This aligns with my firsthand experience, as a chilled cake ensures the buttercream sets and provides a stable foundation for the fondant.
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Cake Preparation: The article guides readers on preparing the cake by trimming any crisp edges to avoid lumps and bumps under the fondant. It suggests crumb coating the cake, followed by a brief stint in the fridge to set up firm. This resonates with my expertise, as a well-prepared cake with smooth sides is essential for a successful fondant application.
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Buttercream Application: The process involves a two-step buttercream application. First, a crumb coat is applied and chilled, followed by a thicker finishing layer. This method ensures that no solid portions of the cake show through, providing a clean base for the fondant.
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Cake Shaving Technique: An intriguing personal tip is introduced—shaving the cake with a metal bench scraper dipped in warm water. This technique is lauded as a game-changer, aiding in achieving smoother cakes with sharper edges. I can attest to the effectiveness of this final "shave" to crisp up corners and eliminate any imperfections.
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Rolling Out Fondant: The article advises keeping the cake chilled while rolling out the fondant, emphasizing that applying fondant to a solid, chilled cake is more manageable. This aligns with my expertise, as a firm cake provides better support during the fondant application process.
In conclusion, I stand as a seasoned expert in the art of cake decorating, offering valuable insights and practical tips to help you confidently embark on your journey to creating stunning fondant-covered masterpieces. Happy decorating!
