Creating a stunning cake covered in fondant requires more than just perfectly rolled sugar paste. The secret to a flawless finish lies beneath – in the crucial layer of icing that preps the cake for its fondant debut. Choosing the right icing is essential; it acts as an adhesive, creates a smooth surface, and even contributes to the cake’s overall flavor profile. So, what icing should you use before fondant? Let’s delve into the world of pre-fondant icings, exploring the best options and how to use them effectively.
The Importance of a Pre-Fondant Icing Layer
Why bother with an extra layer of icing when you’re already covering the cake with fondant? The answer is simple: it’s the foundation for a professional-looking cake. A pre-fondant icing layer serves several vital purposes.
First and foremost, it creates a smooth, even surface for the fondant to adhere to. Without it, any imperfections in the cake’s crumb coat will show through the fondant, resulting in a bumpy and uneven finish. Imagine trying to wallpaper a wall covered in dents and cracks – the result would be far from perfect. The same principle applies to fondant.
Secondly, the icing acts as an adhesive, helping the fondant to stick securely to the cake. This is particularly important for cakes that are being transported or displayed for extended periods. A good layer of pre-fondant icing will prevent the fondant from slipping, bubbling, or even peeling away from the cake.
Finally, the icing layer can contribute to the overall flavor of the cake. While the fondant provides a sweet, sugary taste, the pre-fondant icing can add complementary flavors that enhance the entire experience. You can choose an icing that complements the cake flavor, such as a vanilla buttercream with a vanilla cake or a chocolate ganache with a chocolate cake.
The Top Choices for Pre-Fondant Icing
Several types of icing are suitable for use under fondant, each with its own advantages and disadvantages. Here are some of the most popular and effective options:
Buttercream: The Classic Choice
Buttercream is perhaps the most widely used pre-fondant icing, and for good reason. It’s relatively easy to make, readily available, and comes in a variety of flavors and consistencies. However, not all buttercreams are created equal when it comes to supporting fondant.
American Buttercream, made with butter, powdered sugar, and a liquid (such as milk or cream), is a popular choice due to its sweetness and ease of preparation. However, it can be quite soft and may not provide the firmest base for fondant, especially in warmer climates. It’s crucial to use a recipe that’s not too soft and to chill the cake well before applying the fondant.
Swiss Meringue Buttercream (SMBC) is a smoother, less sweet, and more stable option than American buttercream. It’s made by heating egg whites and sugar over a double boiler, then whipping them into a meringue before adding butter. SMBC holds its shape well and provides a smooth, even surface for fondant. It’s a great choice for cakes that need to be transported or displayed for a longer time.
Italian Meringue Buttercream (IMBC) is similar to SMBC but uses a hot sugar syrup to cook the egg whites. It’s known for its silky smooth texture and excellent stability, making it an ideal choice for intricate designs and cakes that need to withstand warmer temperatures. However, it can be a bit more challenging to make than SMBC.
French Buttercream is the richest and most decadent of the buttercreams, made with egg yolks instead of egg whites. It has a custard-like consistency and a deep, buttery flavor. While delicious, it’s not the most stable option for supporting fondant, as it can be quite soft.
Ganache: The Luxurious Option
Ganache, a mixture of chocolate and cream, is another excellent choice for pre-fondant icing, particularly for chocolate cakes. It provides a smooth, firm surface and adds a rich, chocolatey flavor that complements the fondant beautifully.
The ratio of chocolate to cream determines the consistency of the ganache. For a pre-fondant icing, you’ll want a ratio that creates a firm, spreadable consistency. A good starting point is a 2:1 ratio of chocolate to cream for dark chocolate ganache, or a 3:1 ratio for white chocolate ganache.
Ganache can be made with any type of chocolate, from dark to milk to white. Dark chocolate ganache provides a more intense chocolate flavor, while milk chocolate ganache is sweeter and creamier. White chocolate ganache is the sweetest of the three and can be flavored with extracts or liqueurs.
Royal Icing: For a Rock-Solid Base
While not typically used as an all-over icing, royal icing can be used to create a very firm, stable base for fondant, particularly for cakes with sharp edges or intricate details. Royal icing is made with powdered sugar, egg whites (or meringue powder), and water. It dries to a hard, smooth finish.
To use royal icing under fondant, apply a thin layer to the cake and allow it to dry completely before applying the fondant. This will create a rigid surface that prevents the fondant from sagging or wrinkling. However, keep in mind that royal icing is very sweet and can be difficult to work with, so it’s best suited for experienced bakers.
Applying Pre-Fondant Icing: A Step-by-Step Guide
No matter which type of icing you choose, the application process is crucial for achieving a smooth, even finish. Here’s a step-by-step guide to applying pre-fondant icing:
-
Bake and Cool the Cake: Before you even think about icing, make sure your cake is completely cooled. Warm cake will melt the icing and create a sticky mess. Level the cake layers to ensure they are even.
-
Crumb Coat: Apply a thin layer of icing to the cake to seal in the crumbs. This prevents crumbs from getting into the final layer of icing and creating a bumpy finish. Chill the crumb-coated cake in the refrigerator for at least 30 minutes, or until the icing is firm.
-
Final Icing Layer: Apply a generous layer of icing to the cake, using an offset spatula or palette knife to smooth it out. Work quickly and efficiently to prevent the icing from drying out.
-
Smooth the Surface: Use a bench scraper or icing smoother to create a perfectly smooth surface. Hold the scraper at a 45-degree angle and rotate the cake while gently pressing the scraper against the icing. Remove any excess icing.
-
Chill the Cake: Chill the iced cake in the refrigerator for at least an hour, or until the icing is firm. This will make it easier to apply the fondant and prevent it from sticking to the icing.
-
Optional: Hot Knife Method: For an ultra-smooth finish, you can use the hot knife method. Dip a long, sharp knife in hot water, dry it thoroughly, and then run it over the surface of the chilled icing. The heat from the knife will melt the icing slightly, creating a perfectly smooth surface. Be careful not to overheat the icing, as this can cause it to become sticky.
Tips for a Flawless Finish
Here are some additional tips to help you achieve a flawless finish when using pre-fondant icing:
- Use a turntable: A turntable makes it much easier to rotate the cake while icing and smoothing it.
- Keep your tools clean: Wipe your spatula, bench scraper, and knife clean frequently to prevent icing from building up and creating an uneven surface.
- Work in a cool environment: Heat can cause icing to melt and become sticky, so it’s best to work in a cool environment.
- Don’t be afraid to practice: Applying pre-fondant icing takes practice, so don’t be discouraged if you don’t get it perfect the first time.
Troubleshooting Common Icing Problems
Even with the best techniques, you may encounter some common icing problems. Here’s how to troubleshoot them:
- Lumpy Icing: Lumpy icing is usually caused by powdered sugar that hasn’t been sifted or butter that’s too cold. To fix lumpy icing, sift the powdered sugar before adding it to the icing. Make sure the butter is at room temperature before creaming it. If the icing is still lumpy, try beating it for a longer period of time.
- Icing Too Soft: Icing that’s too soft will be difficult to work with and won’t provide a stable base for fondant. To thicken soft icing, add more powdered sugar, a tablespoon at a time, until it reaches the desired consistency. Chill the icing in the refrigerator for a few minutes to firm it up.
- Icing Too Stiff: Icing that’s too stiff will be difficult to spread and smooth. To soften stiff icing, add a small amount of liquid, such as milk or cream, until it reaches the desired consistency. Beat the icing for a few minutes to incorporate the liquid.
- Air Bubbles: Air bubbles can create an uneven surface under the fondant. To remove air bubbles, gently tap the cake on the counter or use a toothpick to pop the bubbles.
- Crumb Coat Showing Through: If the crumb coat is showing through the final layer of icing, apply a second layer of icing to the cake. Chill the cake well after each layer of icing.
Choosing the right icing and applying it correctly are crucial steps in creating a cake covered in fondant. By understanding the different types of icing available and following the tips and techniques outlined in this article, you can achieve a smooth, even finish that will impress your friends, family, and clients. Whether you opt for the classic buttercream, the luxurious ganache, or the rock-solid royal icing, remember that practice makes perfect. Don’t be afraid to experiment and find what works best for you. With a little patience and perseverance, you’ll be creating stunning fondant-covered cakes in no time.
What is the best type of icing to use under fondant?
A smooth and even buttercream is generally considered the best choice for icing under fondant. American buttercream, due to its stability and ability to create crisp edges, is particularly popular. However, Swiss meringue buttercream and Italian meringue buttercream can also work well, provided they are properly chilled and firm enough to support the weight of the fondant. The key is to ensure the buttercream is not too soft or greasy, as this can cause the fondant to sag or tear.
Ultimately, the choice of buttercream often comes down to personal preference and the specific requirements of the cake design. Factors to consider include the desired level of sweetness, the texture of the buttercream, and the climate in which the cake will be displayed. Experimenting with different buttercream recipes will help you determine which one works best for you and provides the smoothest foundation for your fondant creations.
Why can’t I just apply fondant directly to the cake?
Applying fondant directly to a cake without a layer of icing is generally not recommended because it creates a dry and unappealing result. Fondant itself is primarily sugar and lacks moisture, so it needs a barrier between itself and the cake to prevent it from drying out the cake underneath. Without icing, the fondant can also adhere unevenly to the cake’s surface, leading to imperfections in the final finish.
Icing not only provides a moisture barrier and ensures the cake stays moist, but it also acts as an adhesive, helping the fondant to adhere smoothly and evenly. The icing fills in any gaps or imperfections on the cake’s surface, creating a smooth canvas for the fondant. This results in a more professional and visually appealing finished cake.
How do I prepare the buttercream before applying fondant?
Achieving a perfectly smooth buttercream base is crucial for a flawless fondant finish. Begin by applying a thin “crumb coat” of buttercream to seal in any loose crumbs and create an even surface. Chill the crumb-coated cake in the refrigerator until the buttercream is firm to the touch, typically for at least 30 minutes. This firm base prevents crumbs from migrating into the final layer of buttercream.
Once the crumb coat is set, apply a thicker, more generous layer of buttercream. Use a smooth, flat spatula or scraper to create sharp edges and a level surface. To further refine the smoothness, you can use a hot spatula or bench scraper dipped in hot water and dried, gliding it over the buttercream to melt and smooth any imperfections. Chill the cake again after this final layer to ensure the buttercream is firm before applying the fondant.
What if I don’t like buttercream? Are there any alternatives?
While buttercream is the most common and recommended choice, there are a few alternatives you can use under fondant if you dislike buttercream. Ganache, made from chocolate and cream, can be used, especially for chocolate cakes or if you prefer a richer flavor. Ensure the ganache is set to a firm but pliable consistency before covering it with fondant.
Another option, though less common, is marzipan. Marzipan provides a smooth, almond-flavored layer that can be a delightful alternative to buttercream. However, marzipan can be sweeter than buttercream, so consider the overall sweetness of the cake and fondant. Regardless of the alternative you choose, the key is to ensure it’s smooth, stable, and compatible with the fondant.
How thick should the buttercream layer be under the fondant?
The ideal thickness of the buttercream layer under fondant is generally between 1/8 and 1/4 inch. This thickness provides enough of a barrier to prevent the fondant from drying out the cake and offers a smooth surface for the fondant to adhere to. A layer that is too thin may not adequately hide imperfections or provide sufficient moisture, while a layer that is too thick can make the cake overly sweet and unstable.
Achieving the right thickness requires a steady hand and careful application. Use a ruler or measuring tool as a guide to ensure consistency. Practice will help you develop a feel for the optimal thickness and ensure your cakes have a professional and polished appearance.
Can I use a flavored buttercream under fondant?
Yes, you can definitely use flavored buttercream under fondant! In fact, incorporating flavors into the buttercream can enhance the overall taste and create a more complex and enjoyable eating experience. Common flavorings include vanilla extract, almond extract, citrus zest, coffee extract, and various fruit purees.
When using flavored buttercream, be mindful of the color. Some flavorings can tint the buttercream, which may affect the appearance of the fondant, especially if it’s a light color. Also, ensure that the flavoring doesn’t alter the consistency of the buttercream too much. If using a liquid flavoring, start with a small amount and gradually add more until you achieve the desired flavor intensity.
How long after icing with buttercream can I apply the fondant?
The timing between icing with buttercream and applying fondant is crucial for achieving a smooth and stable finish. Ideally, you should allow the buttercream to chill and firm up completely before applying the fondant. This usually takes at least 1-2 hours in the refrigerator, but the exact time can vary depending on the type of buttercream and the temperature of your refrigerator.
If you apply the fondant while the buttercream is still soft, it can cause the fondant to sag, wrinkle, or tear. The firm buttercream provides a solid base that supports the weight of the fondant and prevents it from shifting. Check the buttercream’s firmness by gently pressing on it with your finger. It should feel solid and slightly resistant, not soft or sticky.