Introduction to Fondant and Buttercream
Fondant and buttercream are two staples in cake decorating, each bringing its own unique benefits to the dessert table. Fondant offers a smooth, clean, and professional appearance, ideal for intricate designs and a flawless finish. On the other hand, buttercream provides a rich, creamy texture that is loved for its taste and versatility in icing cakes.
However, when fondant meets buttercream, decorators often face the challenge of the fondant melting or slipping off the buttercream surface. This can lead to less than desirable results, from cake disasters to lost time and effort. In this blog post, we will explore five essential tips to ensure that your fondant stays in place and looks perfect on your buttercream-covered cakes.
1. Keep Temperatures in Check
One of the key factors in preventing fondant from melting is temperature control:
- Cool Room Temperature: The ideal room temperature for working with fondant is between 68°F to 72°F (20°C to 22°C). If the room is too warm, fondant can become soft and sticky, making it prone to melting or losing its shape.
- Chill the Buttercream: Before applying fondant, make sure the buttercream is fully set. If possible, refrigerate the cake with buttercream for at least 20-30 minutes to firm it up. This provides a stable base for the fondant.
- Avoid Touch: Keep your hands as cool as possible when working with fondant. Use gloves or cool your hands with cold water periodically to prevent the heat from your body melting the fondant.
❄️ Note: Avoid using too much moisture as it can cause the fondant to stick or tear. Keep a light touch.
2. Use Buttercream as a Crumb Coat
Applying buttercream as a crumb coat helps in several ways:
- Even Coverage: A crumb coat seals in crumbs, giving your cake a smooth and professional look. It also creates a slightly tacky surface that helps the fondant adhere better.
- Additional Layers: If the buttercream is too soft, apply another thin layer after the crumb coat sets. This extra layer provides additional insulation against the heat from the cake itself.
- Fondant Rest: Allow the fondant-covered cake to rest in a cool area or the refrigerator for a bit to help it set properly before handling or displaying.
🏭 Note: Use American buttercream or meringue-based buttercream for better stability under fondant.
3. Proper Fondant Preparation
Preparing your fondant correctly is crucial for success:
- Conditioning: Knead fondant until it's soft but not sticky. Over-kneading can make it too pliable, leading to melting issues.
- Dusting: Lightly dust your work surface, fondant, and rolling pin with icing sugar or cornstarch to prevent sticking and help roll out the fondant smoothly.
- Thick Application: Roll fondant thicker than you might think necessary, especially on the sides where it's prone to stretching and thinning out.
4. The Right Tools and Techniques
Using the right tools and techniques can make all the difference:
- Smooting Tools: Invest in good quality smoothing tools like fondant smoothers or pizza cutters for clean edges and smooth surfaces.
- Pre-Rolling: Roll out the fondant a bit larger than needed to give you room to adjust and stretch it over the cake without overworking it.
- Slicing: When covering the cake, cut the fondant at the base rather than lifting it away from the cake. This prevents excess movement that could lead to tearing or stretching.
5. Storage Solutions
Finally, how you store your cake before serving can affect how well the fondant holds up:
- Refrigeration: Store the cake in a refrigerator if possible. However, avoid direct contact with moisture to prevent condensation.
- Humidity Control: Use silica gel packs to control humidity in storage containers or boxes if refrigeration isn't an option.
- Transporting: Use non-stick cardboard circles or cake circles for support when moving or transporting the cake to prevent the fondant from tearing.
Recapitulation
Mastering the art of working with fondant over buttercream involves not only skill but also a deep understanding of the ingredients and the environment in which they are being used. By ensuring that your workspace and storage areas are at the right temperature, applying buttercream as a crumb coat, preparing fondant correctly, using the right tools, and storing your cakes properly, you significantly decrease the likelihood of fondant melting. Remember, practice makes perfect, so take these tips into account, and with time, you'll create beautiful cakes that look as good as they taste.
What happens if the fondant melts?
+
If fondant melts, it can become sticky and lose its shape, leading to sagging, cracking, or slipping on the cake. This not only affects the aesthetics but can also cause the fondant to stick to the covering or tear.
How long can you keep fondant on buttercream?
+
When stored correctly, fondant on buttercream can last up to three days. Make sure to keep the cake in a cool environment or refrigerate it without exposing it directly to air to avoid condensation.
Can you use icing instead of buttercream under fondant?
+
Yes, you can use other types of icing, like a ganache or royal icing, under fondant. However, these should also be set properly to provide stability for the fondant layer.
