Frosting under fondant!?!
Answers: what kind of frosting are you supposed to use when you use fondant? i mean i watch people do it on tv all the time but the stuff they use doesnt look like reagular frosting. So what kind am i supposed to use and how would i make it?
Buttercream. If you have carved your cake, use a thin coat of frosting first (what they call the crumb coat) to glue all the crumbs down, let it crust up a little bit, and then cover with a slightly thicker coat. The buttercream will act as a cushion for the fondant, helping to hide any flaws in the cake's surface. If you're doing a square cake, you may want to use a thinner coat of buttercream...I've found that if I use too much, I can't get the nice square corners I'm going for, without buttercream squishing out the bottom when I smooth it (not a major problem).
You won't want to refrigerate your fondant-covered cake, so make sure that the frosting you use can be kept at room temp for several days.
Oh, and you should look for a recipe for marshmallow fondant while you're at it...it's a little messy to make but has a nice taste. People actually eat the fondant on my cakes. I've seen them peel the fondant from other cakes before because it had no taste, or an unpleasant taste.
A thin layer of buttercream helps adhere the fondant
buttercream. Or thats what our bakery uses
A thin layer of buttercreme, works best. Put it back in fridge to harden up.
try using a thin layer of buttercream. ive seen it all the time
buttercream, and a not so very thin layer. About 1/4" thick. Wilton has an excellent recipe Check on line or in the books. It will take me too much time to dig out my books. They are packed, sorry. Make sure you invest in a smoother. It really helps.
A thin layer of any icing will do fine...fruit based ones are especially good. Fondant doesn't have much flavor itself so all the flavor is in the undercoating. Look up The Cake Bible and you'll find all kinds of good stuff.