Creating a cake adorned with smooth, flawless fondant is an art form. But achieving that picture-perfect finish relies heavily on what lies beneath. The key to successful fondant application is creating a suitable base that not only provides a smooth surface but also ensures the fondant adheres properly. Without the right preparation, you risk a cake that’s cracked, wrinkled, or simply sliding off its foundation. Let’s delve into the world of what to put under fondant to make it stick, exploring various options and techniques to guarantee a stunning result.
Understanding the Importance of a Base Layer
The layer beneath your fondant isn’t just a filler; it’s a crucial element that affects the overall appearance and stability of your cake. Think of it as the foundation of a house – a weak or uneven base will compromise the entire structure. A well-chosen and expertly applied base layer provides several key benefits.
It creates a smooth, even surface: Fondant showcases every imperfection underneath. A proper base layer fills in any gaps, levels out uneven surfaces, and eliminates unsightly bumps or crumbs that could ruin the smooth finish.
It promotes adhesion: Fondant doesn’t naturally stick to cake. The base layer acts as an adhesive, providing a surface for the fondant to grip onto, preventing slippage and ensuring it stays in place.
It locks in moisture: Cake tends to dry out when exposed to air. A suitable base layer helps to seal in the moisture of the cake, keeping it fresh and preventing the fondant from drying out and cracking.
It adds flavor: While the primary function is structural, the base layer also presents an opportunity to enhance the overall flavor profile of your cake.
The Top Contenders: Base Layers for Fondant
Several options exist for creating the ideal base layer, each with its own advantages and disadvantages. The best choice will depend on your personal preferences, the type of cake you’re working with, and the desired flavor profile. Let’s explore some of the most popular choices:
Buttercream: The Classic Choice
Buttercream is arguably the most widely used and beloved base layer for fondant. Its creamy texture, delicious flavor, and ease of application make it a winner for both beginner and experienced cake decorators.
Advantages of Buttercream:
Flavor: Buttercream comes in a wide variety of flavors, allowing you to complement the taste of your cake and fondant. From classic vanilla to rich chocolate or tangy citrus, the possibilities are endless.
Smoothness: When properly made and applied, buttercream creates a beautifully smooth surface for fondant. Its consistency allows you to fill in gaps and create even edges.
Adhesion: Buttercream provides excellent adhesion for fondant, preventing slippage and ensuring a secure bond.
Workability: Buttercream is relatively easy to work with, especially if you use a turntable and offset spatula.
Types of Buttercream:
American Buttercream: The simplest and sweetest option, made with butter, powdered sugar, and flavoring. It’s easy to make but can be quite sweet and less stable in warmer temperatures.
Swiss Meringue Buttercream: A smoother, less sweet option made with egg whites, sugar, and butter. It’s more stable than American buttercream and has a silky texture.
Italian Meringue Buttercream: Similar to Swiss meringue buttercream but uses a hot sugar syrup to cook the egg whites. It’s the most stable type of buttercream and has a luxurious texture.
French Buttercream: Made with egg yolks instead of egg whites, resulting in a rich and decadent flavor. It’s more challenging to make but offers a unique taste experience.
Applying Buttercream Under Fondant:
The key to successful buttercream application is achieving a smooth, even finish.
Crumb Coat: Begin with a thin “crumb coat” to trap any loose crumbs and create a clean surface. Chill the cake after applying the crumb coat to firm up the buttercream.
Final Coat: Apply a thicker final coat of buttercream, smoothing it out with an offset spatula or bench scraper. Use a turntable to rotate the cake and achieve an even finish.
Chill: Chill the cake again to firm up the buttercream before applying the fondant. This will prevent the buttercream from squishing out from under the fondant.
Ganache: The Rich and Luxurious Option
Ganache, a mixture of chocolate and cream, is another excellent choice for a base layer, particularly for cakes that require a sophisticated and decadent flavor profile.
Advantages of Ganache:
Stability: Ganache is incredibly stable, even in warmer temperatures. This makes it an ideal choice for cakes that will be displayed for extended periods.
Smoothness: When properly tempered, ganache creates a flawlessly smooth and even surface for fondant.
Flavor: Ganache adds a rich, chocolatey flavor that complements many types of cake and fondant.
Professional Finish: Ganache provides a very professional and polished look.
Types of Ganache:
Dark Chocolate Ganache: Made with dark chocolate and cream, offering a bittersweet flavor.
Milk Chocolate Ganache: Made with milk chocolate and cream, resulting in a sweeter and milder flavor.
White Chocolate Ganache: Made with white chocolate and cream, providing a sweet and creamy flavor.
Applying Ganache Under Fondant:
Tempering: Tempering the chocolate is essential for achieving a smooth, glossy ganache.
Consistency: Allow the ganache to cool and thicken to a spreadable consistency before applying it to the cake.
Application: Apply a generous layer of ganache to the cake, smoothing it out with an offset spatula or bench scraper.
Chill: Chill the cake thoroughly to allow the ganache to set completely before applying the fondant. This is crucial for preventing the ganache from melting or softening under the fondant.
Marzipan: The Traditional Choice
Marzipan, a paste made from ground almonds, sugar, and egg whites, is a traditional base layer that offers a unique flavor and texture.
Advantages of Marzipan:
Smoothness: Marzipan can be rolled out very thinly and smoothly, creating a flawless surface for fondant.
Flavor: Marzipan adds a subtle almond flavor that complements many types of cake.
Moisture Barrier: Marzipan helps to seal in the moisture of the cake, preventing it from drying out.
Adhesion: Marzipan provides good adhesion for fondant, especially when lightly moistened.
Applying Marzipan Under Fondant:
Kneading: Knead the marzipan until it is smooth and pliable.
Rolling: Roll out the marzipan to a thin, even thickness.
Application: Carefully apply the marzipan to the cake, smoothing out any wrinkles or air bubbles.
Moistening: Lightly moisten the surface of the marzipan with water or apricot jam to help the fondant adhere.
Other Considerations
While buttercream, ganache, and marzipan are the most popular choices, other options can be used as base layers under fondant, depending on your specific needs and preferences.
Apricot Jam: A thin layer of apricot jam can be brushed onto the cake to provide a sticky surface for the fondant. This is a good option for cakes that are already moist and don’t need a thick layer of icing. It offers minimal flavor impact and provides a good adhesive surface.
Simple Syrup: A light brushing of simple syrup can also help the fondant adhere to the cake. This is a good option for cakes that are slightly dry and need a little extra moisture. However, it offers no smoothing or filling capabilities.
Techniques for Perfect Fondant Adhesion
Regardless of which base layer you choose, certain techniques can significantly improve fondant adhesion and ensure a flawless finish.
The Crumb Coat
As mentioned earlier, the crumb coat is a vital step in preparing your cake for fondant. It’s a thin layer of icing that seals in any loose crumbs, preventing them from showing through the fondant. It also creates a smooth, even surface for the final layer of icing. Let the crumb coat chill completely before adding the final layer.
Smoothing Techniques
Achieving a smooth base layer is crucial for a flawless fondant finish. Use an offset spatula or bench scraper to smooth the icing. For buttercream and ganache, consider using the hot knife method to melt the surface slightly and create an ultra-smooth finish. This involves heating a metal spatula or knife in hot water and then running it over the icing.
Chilling the Cake
Chilling the cake after applying the base layer is essential. This allows the icing to firm up, making it easier to handle and preventing it from squishing out from under the fondant. The ideal chilling time will depend on the type of icing you’re using, but at least 30 minutes is generally recommended.
Cornstarch or Powdered Sugar
When rolling out fondant, lightly dust your work surface with cornstarch or powdered sugar to prevent it from sticking. Be careful not to use too much, as this can dry out the fondant and cause it to crack. A silicone rolling mat can be a worthwhile investment as well.
Kneading the Fondant
Before rolling out fondant, knead it well to make it pliable and elastic. This will prevent it from tearing or cracking. If the fondant is too stiff, add a small amount of shortening or vegetable glycerin to soften it.
Rolling the Fondant
Roll out the fondant to a consistent thickness, ensuring it’s large enough to cover the entire cake. Lift the fondant carefully and drape it over the cake, smoothing it out with your hands or a fondant smoother.
Removing Air Bubbles
Use a fondant smoother to gently smooth out any air bubbles that may have formed under the fondant. Start from the center and work your way outwards. If you have stubborn air bubbles, use a pin to prick them and then smooth the area again.
Trimming Excess Fondant
Once the fondant is smooth, trim off any excess fondant around the base of the cake. Use a sharp knife or pizza cutter for clean, even cuts.
Troubleshooting Common Fondant Problems
Even with the best preparation, fondant can sometimes present challenges. Here are some common problems and how to address them.
Fondant Cracking
Cracking can be caused by several factors, including dry fondant, too much cornstarch, or a dry cake. To prevent cracking, ensure your fondant is properly kneaded and not too dry. Avoid using excessive amounts of cornstarch when rolling it out, and use a suitable base layer to seal in the cake’s moisture.
Fondant Tearing
Tearing is often caused by fondant that is too thin or not pliable enough. To prevent tearing, knead the fondant well and roll it out to a consistent thickness. Be careful when lifting and draping the fondant over the cake.
Air Bubbles
Air bubbles are a common issue, especially with larger cakes. Use a fondant smoother to gently work out the air bubbles. If you have stubborn air bubbles, prick them with a pin and then smooth the area again.
Fondant Sliding
Sliding is usually caused by insufficient adhesion between the fondant and the base layer. Ensure you are using a suitable base layer and that it is properly applied. Chilling the cake before applying the fondant can also help prevent sliding.
Fondant Sweating
Sweating occurs when the fondant absorbs moisture from the air. This is more common in humid environments. To prevent sweating, store the cake in a cool, dry place. You can also use a dehumidifier to reduce the humidity in the room.
Choosing the right base layer is essential for achieving a flawless fondant finish. Buttercream, ganache, and marzipan are all excellent options, each with its own advantages and disadvantages. By using the right techniques and troubleshooting common problems, you can create a stunning cake that will impress everyone.
What are the best options for adhering fondant to a cake?
Buttercream is often considered the go-to choice for adhering fondant. It creates a smooth, even surface that provides a stable base. The fat content in buttercream also helps the fondant stick, preventing it from sliding or wrinkling. Make sure your buttercream is crusting buttercream, meaning it forms a slight crust when exposed to air, which gives the fondant something to grip onto.
Another excellent option is ganache, particularly if you’re aiming for a sharp, professional look. Ganache provides a very firm, almost rock-solid foundation for fondant, ideal for tiered cakes or intricate designs. It’s also less prone to melting than buttercream, making it a good choice in warmer environments. Remember to let the ganache set completely before applying the fondant.
Can I use simple syrup or water to make fondant stick?
While simple syrup or water can provide initial tackiness, they are not reliable long-term solutions for adhering fondant. These liquids can dissolve the sugar in the fondant, leading to a sticky, potentially messy situation. They also lack the structural support needed to prevent the fondant from shifting or developing air bubbles.
Using water or simple syrup can also weaken the fondant, making it more susceptible to tearing. Because these liquids introduce moisture, they can create a breeding ground for mold if not used sparingly and if the cake isn’t stored properly. It’s best to stick with a thicker, more reliable medium like buttercream or ganache.
How important is it to have a smooth surface before applying fondant?
A smooth surface is absolutely crucial for achieving a flawless fondant finish. Any imperfections, such as bumps, crumbs, or air bubbles in the underlying buttercream or ganache, will be visible through the fondant. This can detract from the overall appearance of your cake and make it look unprofessional.
Investing the time in creating a perfectly smooth base layer will pay off in the long run. Use a bench scraper or spatula to even out the buttercream or ganache, and fill in any gaps or imperfections. You can even use a hot knife to smooth the surface before letting it set. The smoother the base, the better the final result will be.
What if my buttercream is too soft; will fondant still stick?
Soft buttercream can present significant challenges when applying fondant. It lacks the necessary structural integrity to support the weight of the fondant, potentially causing it to slide, sag, or even tear. The moisture in the soft buttercream can also dissolve the fondant, leading to a sticky, uneven surface.
If your buttercream is too soft, chill the cake in the refrigerator for a short period to firm it up. Avoid freezing it, as this can cause condensation later. Using a crusting buttercream recipe will prevent this, as it will create a firm base. Ensure that your kitchen isn’t too warm when you’re working with buttercream and fondant.
Can I apply fondant directly to a cake without any buttercream or ganache?
Generally, it’s not recommended to apply fondant directly to a naked cake without a barrier layer like buttercream or ganache. A naked cake, by its nature, is porous and absorbent, and the fondant will likely absorb moisture from the cake itself. This can lead to the fondant becoming sticky, soft, and prone to tearing.
Without a smooth, even base, the fondant will also adhere unevenly, highlighting any imperfections in the cake’s surface. The fondant may also dry out and crack as it draws moisture from the cake. While some people might attempt it with a very dense cake and a careful application of a very thin layer of simple syrup, the results are often unpredictable and not worth the risk.
What is the best way to prevent air bubbles from forming under the fondant?
Preventing air bubbles starts with proper preparation of the underlying buttercream or ganache. Ensure that it’s applied smoothly and evenly, without any trapped air pockets. Using a bench scraper to smooth the surface and gently tapping the cake can help release any trapped air.
During the fondant application process, gently lift and smooth the fondant onto the cake, working from the center outwards. Use a fondant smoother to press the fondant firmly against the cake, working out any air bubbles. If air bubbles do appear, you can carefully prick them with a needle and smooth the fondant over the pinprick.
Are there any alternatives to buttercream or ganache for adhering fondant, especially for dietary restrictions?
Yes, there are alternatives, although they may require some experimentation. A common vegan option involves using a vegan buttercream made with plant-based butter substitutes and shortening. These can be prepared to achieve a crusting texture, similar to traditional buttercream, which will provide a suitable base for fondant.
Another possibility is to use a smooth layer of marzipan, although this will alter the flavor profile of the cake. In certain cases, some bakers have had success using a very thin layer of apricot jam or jelly, strained to remove any large pieces, but this works best with dense cakes that won’t release excessive moisture. Always ensure the alternative base is smooth and provides enough tack to hold the fondant in place.