Daily Top 3 - Jun 15, 2012

Fondant Cake Disaster Averted!!!!

I’ve been doing so many cakes finished buttercream that I FORGOT to make my buttercream undercoat stiffer for the fondant application and ended up with a mountain instead of a cake! So I had to do it over – halving the liquid in the buttercream to get the sharp edges with the fondant (with buttercream undercoat). I rolled the fondant thinly and applied it to the stiffish buttercream iced cake and used a crimping motion with two fondant smoothers to get the edges sharp. This was a lemon cake with lemon curd filling, buttercream undercoat and fondant finish with fondant flowers and accents.

Lori-Ann,The Cake Studio Cayman,http://www.facebook.com/pages/The-Cake-Studio-Cayman/136313133106508?ref=tn_tnmn

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8 Comments

caymancake ...

Who says you need ganache for razor sharp edges?! Great job SugarPixy! You’re the buttercream queen!

Sugarpixy ...

Thanks Caymancake! Welcome back !!!

naughtyandnicecakes ...

Great save! Pretty cake!

Sugarpixy ...

Thank you naughtyandnicecakes!

Ann-Marie Youngblood ...

Lovely!

Sugarpixy ...

Thank you Ann-Marie Cakes!

caymancake ...

I know I told you this before, but LOVE how your flowers came out in this one!

Kathleen ...

Nice edge, I will try using a stiff buttercream under the fondant. My buttercream is usually medium consistency.

More Cakes Sugarpixy

Fondant Cake Disaster Averted!!!!