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not really about fondant but what type of cake do you put under it?
i would imagine it has to be a sturdier type cake then say a sponge or butter cake..
what i have seen a very thin layer if butter cream is put on the cake first is this normal/ok??
any tips?
I guess it depends how thick you want to roll your fondant. A really thick layer might not work on a light, fluffy sponge cake. I usually do a madeira cake which is slightly heavier than a sponge.
Yep, a thin layer of butter cream over the cake before you put the fondant on will help it stick to the cake.
You can do anything really. The cake will be moulded with the icing. You can do buttercream, Jam, marscapone sweetened... anything! Fondant is super easy!
I have done chocky cake and buttercake and both turned out fine. Even works with mudcake or fruit cake.
warmed apricot jam can b put under fondant too - i did this for my DD#3 1st birthday.....
I've used fondant on butter cakes, mud cakes and fruit cakes, you can put it on sponges but I never have. I usually brush a bit of unbeaten egg white over the cake to help it stick but have also seen butter cream used.
thank you!
and to get fondant to stick to fondant(different coloured bands) what would i use??
cant be egg.
Melt a little bit of white fondant with boiling water and use that as your glue. Paint it on with your fingertip or a small paintbrush.
which brand do you recomend?
i just got some orchard brand to have a play with and it went really soft really quick..
also it needs the bench to be dusted with icing sugar which is fine when its just white.. i put some pink colouring in it and while rolling it out i was getting white spots from the icing?
doudou, I also noticed the Pink Orchard box, went soft really quickly (not sure if you are using the pink or purple?)
If you are getting white spots from the icing sugar on the coloured fondant, you can put the side that is marked with the icing sugar, face down on the cake.
can a fondant covered cake be stored in the fridge? or will it go soft??
no, dont store it in the fridge it will get sticky from the moisture. i usually cover my cake the day before its needed and just leave it uncovered in a cool (ie - not sunny), dry place. I do put one of those food covers over it though to stop any nastys taking a taste. I would assume its ok to put it in an airtight container but i dont have one big enough to fit most of my cakes.