When it comes to decorating cakes, especially those covered in fondant, one of the most debated topics among bakers and cake decorators is whether or not to use buttercream icing underneath the fondant. In this article, we will delve into the world of cake decorating, exploring the role of buttercream icing in relation to fondant, and provide insight into the benefits and potential drawbacks of using buttercream icing as an undercoat.
Understanding Fondant and Its Requirements
Fondant is a pliable sugar dough that can be molded, shaped, and colored to create intricate designs and smooth surfaces on cakes. It is made from sugar, corn syrup, and water, and sometimes includes additional ingredients like gelatin or gum to improve its pliability and stability. For fondant to adhere properly to a cake and achieve a smooth, even finish, the surface underneath must be prepared correctly. This is where buttercream icing often comes into play.
The Traditional Role of Buttercream Icing
Buttercream icing serves multiple purposes when used under fondant. Firstly, it acts as an adhesive, helping the fondant stick to the cake. Secondly, it provides a smooth surface, which is essential for achieving a flawless fondant finish. Buttercream can fill in small imperfections and bumps on the cake, creating an even base for the fondant to adhere to. Lastly, buttercream prevents the fondant from absorbing moisture from the cake, which can cause the fondant to become soggy and lose its shape.
Benefits of Using Buttercream Icing Under Fondant
There are several benefits to using buttercream icing as an undercoat for fondant:
– It ensures that the fondant adheres well to the cake, reducing the risk of it peeling off or bubbling.
– It provides a uniform base for the fondant, making it easier to achieve a smooth, professional finish.
– By acting as a barrier, it helps in maintaining the integrity of the fondant, preventing it from becoming soggy due to moisture from the cake.
Alternatives to Buttercream Icing
While buttercream icing is the most traditional and widely used undercoat for fondant, there are alternatives for those looking to experiment or cater to specific dietary needs. Ganache, for example, can be used as an undercoat, especially for cakes that will be served in warmer environments, as it provides a stronger bond between the cake and fondant. However, ganache can be more challenging to work with than buttercream, especially for beginners.
Considerations for Using Alternatives
When considering alternatives to buttercream icing, it’s essential to think about the type of cake, the environment in which the cake will be served, and dietary restrictions. For instance, if you’re making a cake for someone with dairy intolerance, you might opt for a non-dairy buttercream alternative or ganache made with non-dairy chocolate.
Techniques for Applying Buttercream Icing Under Fondant
Applying buttercream icing as an undercoat for fondant requires some technique to ensure it is effective and leads to a professional finish. The key is to apply a thin, even layer of buttercream to the cake. This layer should be enough to provide a smooth surface and aid in adhesion but not so thick that it causes the fondant to bulge or become difficult to shape.
Chilling the Cake
After applying the buttercream icing, it’s crucial to chill the cake. This step helps the buttercream to set, ensuring that when the fondant is applied, it adheres evenly and smoothly. Chilling also helps to firm up the cake itself, making it easier to handle and less prone to breaking or crumbling when the fondant is molded over it.
Temperature Considerations
The temperature at which you work and store your cake is vital. Fondant and buttercream icing have optimal working temperatures. If the environment is too warm, the buttercream can become too soft, and the fondant can become too pliable, leading to a messy and difficult decorating process. Conversely, if it’s too cold, the fondant can become brittle, and the buttercream may not spread smoothly.
Conclusion
In conclusion, while there are alternatives and varying opinions on the necessity of using buttercream icing under fondant, the traditional method offers numerous benefits in terms of adhesion, smoothness, and overall appearance of the cake. By understanding the role of buttercream icing, mastering its application, and considering the specific needs of your cake and the environment in which it will be served, you can create beautifully decorated cakes with fondant that are both visually stunning and durable. Whether you’re a seasoned baker or just starting out in the world of cake decorating, the technique of using buttercream icing under fondant is a fundamental skill that can elevate your creations to the next level.
What is the purpose of using buttercream icing under fondant?
The primary purpose of using buttercream icing under fondant is to provide a smooth, even surface for the fondant to adhere to. Fondant is a pliable sugar dough that can be molded and shaped, but it can be difficult to work with on its own. By applying a layer of buttercream icing to the cake first, you create a barrier between the cake and the fondant, which helps to prevent the fondant from coming into contact with the cake’s moisture. This is especially important for cakes that are high in moisture, such as those made with fruit or syrup, as the moisture can cause the fondant to become sticky and difficult to work with.
In addition to providing a smooth surface, the buttercream icing also serves as a glue, helping to secure the fondant in place. When applied correctly, the buttercream icing will help the fondant to adhere evenly to the cake, preventing it from slipping or sliding off. This is particularly important for cakes that will be handled frequently, such as wedding cakes or cakes that will be transported to a different location. By using buttercream icing under the fondant, you can ensure that your cake looks professional and polished, and that it will withstand the demands of handling and display.
How do I prepare the buttercream icing for use under fondant?
To prepare the buttercream icing for use under fondant, you will need to make sure that it is the right consistency. The icing should be smooth and pliable, but not too thin or too thick. If the icing is too thin, it may not provide enough support for the fondant, while icing that is too thick may be difficult to spread evenly. You can adjust the consistency of the icing by adding more powdered sugar to thicken it, or more liquid to thin it out. It’s also a good idea to flavor the icing with a small amount of extract, such as vanilla or almond, to give it a pleasant taste.
Once you have the right consistency, you can apply the buttercream icing to the cake using an offset spatula or a piping bag. Make sure to cover the entire surface of the cake, including the sides and top, with a smooth, even layer of icing. You can use a turntable to help you access all sides of the cake, and a bench scraper to smooth out any air pockets or bumps. Once the icing is applied, you can refrigerate the cake for about 10-15 minutes to set the icing before applying the fondant. This will help the fondant to adhere evenly to the cake and prevent it from slipping or sliding off.
What type of buttercream icing is best to use under fondant?
The best type of buttercream icing to use under fondant is a high-ratio buttercream, which is made with a combination of butter, sugar, and liquid. This type of icing is smooth and pliable, making it easy to spread and shape, and it provides a strong bond between the cake and the fondant. You can also use a Swiss meringue buttercream or an Italian meringue buttercream, which are both known for their stability and durability. These types of icing are less likely to melt or become too soft, even in warm temperatures, making them ideal for use under fondant.
When choosing a buttercream icing to use under fondant, it’s also important to consider the flavor and color of the icing. You will want to choose an icing that complements the flavor of the cake and the fondant, and that will not affect the color of the fondant. For example, if you are using a white fondant, you will want to choose a white or cream-colored icing to prevent the fondant from becoming discolored. You can also add a small amount of flavor extract to the icing to give it a unique taste, such as lemon or orange.
How much buttercream icing should I use under fondant?
The amount of buttercream icing you should use under fondant will depend on the size and shape of the cake, as well as the type of fondant you are using. As a general rule, you will want to use a thin layer of icing, just enough to cover the surface of the cake. This will help to prevent the fondant from becoming too thick and heavy, and will also prevent the icing from oozing out from under the fondant. A good rule of thumb is to use about 1/4 to 1/2 cup of icing per 8-inch cake, depending on the height and shape of the cake.
It’s also important to consider the texture of the cake when determining how much icing to use. If the cake is very dense or has a lot of texture, you may need to use a bit more icing to ensure that the fondant adheres evenly. On the other hand, if the cake is very smooth and even, you may be able to get away with using less icing. You can always add more icing if needed, but it’s harder to remove excess icing once it’s been applied. It’s better to start with a small amount and add more as needed, rather than using too much icing and having to scrape it off.
Can I use other types of icing under fondant?
While buttercream icing is the most common type of icing used under fondant, you can also use other types of icing, such as royal icing or ganache. Royal icing is a thin, pipable icing that is often used to decorate cakes and cookies, and it can be used under fondant to create a smooth, even surface. Ganache, on the other hand, is a rich, chocolatey icing that is made with melted chocolate and heavy cream. It can be used under fondant to add flavor and moisture to the cake, and it pairs well with chocolate or nut-flavored fondant.
However, it’s worth noting that not all types of icing are suitable for use under fondant. For example, whipped cream icing is too light and airy to provide a stable surface for fondant, and it may melt or become too soft under the weight of the fondant. Similarly, cream cheese icing may be too soft and prone to melting, and it may not provide a strong enough bond between the cake and the fondant. It’s best to stick with a high-ratio buttercream or other type of icing that is specifically designed for use under fondant, as these will provide the best results and ensure that your cake looks professional and polished.
How do I ensure that the buttercream icing is smooth and even under the fondant?
To ensure that the buttercream icing is smooth and even under the fondant, you will need to make sure that it is applied correctly. Start by applying a thin layer of icing to the cake, using an offset spatula or a piping bag to spread it evenly. Use a turntable to help you access all sides of the cake, and a bench scraper to smooth out any air pockets or bumps. Once the icing is applied, use a smoother or a fondant smoother to smooth out the surface of the icing, removing any excess icing or air pockets.
It’s also important to make sure that the icing is at room temperature before applying the fondant. If the icing is too cold, it may be difficult to smooth out, and it may not adhere evenly to the fondant. On the other hand, if the icing is too warm, it may be too soft and prone to melting. You can refrigerate the cake for about 10-15 minutes to set the icing before applying the fondant, or you can let it sit at room temperature for about 30 minutes to an hour. This will help the icing to firm up and become more stable, making it easier to work with and ensuring that it will provide a smooth, even surface under the fondant.
What are some common mistakes to avoid when using buttercream icing under fondant?
One of the most common mistakes to avoid when using buttercream icing under fondant is applying too much icing. This can cause the fondant to become too thick and heavy, and it may lead to a number of problems, including fondant that is prone to cracking or breaking. It can also cause the icing to ooze out from under the fondant, creating a messy and unprofessional appearance. To avoid this, make sure to use a thin layer of icing, just enough to cover the surface of the cake.
Another common mistake is not allowing the icing to set properly before applying the fondant. If the icing is too soft or warm, it may not adhere evenly to the fondant, and it may lead to a number of problems, including fondant that is prone to slipping or sliding off. To avoid this, refrigerate the cake for about 10-15 minutes to set the icing before applying the fondant, or let it sit at room temperature for about 30 minutes to an hour. This will help the icing to firm up and become more stable, making it easier to work with and ensuring that it will provide a smooth, even surface under the fondant.