When it comes to decorating cakes, two of the most popular techniques involve using buttercream and fondant. While both can be used separately to create stunning designs, combining them can take your cake decorating skills to the next level. However, one of the biggest challenges that cake decorators face is getting buttercream to stick to fondant. In this article, we’ll explore the reasons why buttercream doesn’t stick to fondant and provide you with some tips and tricks to help you master this technique.
Understanding the Science Behind Buttercream and Fondant
Before we dive into the solutions, it’s essential to understand the science behind why buttercream doesn’t stick to fondant. Fondant is a pliable sugar dough that is typically made from sugar, corn syrup, and water. It’s often used to cover cakes and create smooth, even surfaces. Buttercream, on the other hand, is a sweet, creamy frosting made from butter, sugar, and sometimes milk or cream.
The reason why buttercream doesn’t stick to fondant is due to the difference in their textures and compositions. Fondant is a non-porous surface, which means that it doesn’t absorb moisture well. Buttercream, being a moist and creamy substance, has a hard time adhering to the smooth surface of the fondant. Additionally, fondant is often coated with a thin layer of corn syrup or piping gel, which can make it even more difficult for buttercream to stick.
Preparing Your Fondant for Buttercream
To increase the chances of buttercream sticking to fondant, it’s crucial to prepare your fondant surface properly. Here are a few tips to help you do so:
- Make sure your fondant is dry and free of any excess moisture. If your fondant is too sticky or moist, it can be challenging to get buttercream to stick to it.
- If you’re using a store-bought fondant, make sure to knead it well before applying it to your cake. This will help to remove any air pockets and make the fondant more pliable.
- If you’re using a homemade fondant recipe, make sure to add a small amount of corn syrup or glycerin to the mixture. This will help to create a more stable and less sticky fondant.
Using the Right Type of Buttercream
Not all buttercreams are created equal, and some types are better suited for sticking to fondant than others. Here are a few tips for choosing the right type of buttercream:
- Use a high-ratio buttercream, which is made with a higher proportion of butter to sugar. This type of buttercream is more stable and less likely to melt or become too soft.
- Avoid using whipped cream or cream cheese-based buttercreams, as they can be too light and airy to stick to fondant.
- If you’re using a store-bought buttercream, make sure to read the ingredients list and choose a product that contains a high percentage of butter.
Adding a “Glue” to Your Buttercream
One of the most effective ways to get buttercream to stick to fondant is to add a small amount of “glue” to your buttercream. This can be anything from a dab of piping gel to a sprinkle of cornstarch. Here are a few options you can try:
- Piping gel: This is a clear, syrupy substance that is specifically designed for use with fondant and buttercream. It can be applied to the fondant surface before adding the buttercream, or mixed directly into the buttercream itself.
- Cornstarch: This is a common ingredient that can be used to thicken and stabilize buttercream. It can also help to create a stronger bond between the buttercream and the fondant.
- Meringue powder: This is a powdered ingredient that is made from dried egg whites. It can be used to add structure and stability to buttercream, and can also help to create a stronger bond between the buttercream and the fondant.
Applying the Buttercream to the Fondant
Once you’ve prepared your fondant and chosen the right type of buttercream, it’s time to apply the buttercream to the fondant. Here are a few tips to help you do so:
- Use a small amount of buttercream to start with, and gradually add more as needed. This will help to prevent the buttercream from becoming too overwhelming and difficult to work with.
- Apply the buttercream to the fondant using a small offset spatula or a piping bag. This will help to create a smooth, even surface and prevent the buttercream from pooling or becoming too thick.
- Use a gentle touch when applying the buttercream, as excessive pressure can cause the fondant to tear or become misshapen.
Common Mistakes to Avoid
When working with buttercream and fondant, there are a few common mistakes to avoid. Here are a few things to watch out for:
- Applying too much buttercream at once. This can cause the buttercream to become too overwhelming and difficult to work with.
- Using too much pressure when applying the buttercream. This can cause the fondant to tear or become misshapen.
- Not preparing the fondant surface properly. This can cause the buttercream to not stick to the fondant, or to become uneven and difficult to work with.
Tips and Tricks for Working with Buttercream and Fondant
Here are a few additional tips and tricks to help you master the art of working with buttercream and fondant:
- Use a turntable to display your cake. This will help to create a smooth, even surface and make it easier to access all sides of the cake.
- Use a small amount of shortening or butter to grease your tools and prevent the buttercream from sticking.
- Experiment with different flavors and colors of buttercream to create unique and interesting designs.
| Buttercream Type | Pros | Cons |
|---|---|---|
| High-Ratio Buttercream | Stable, less likely to melt or become too soft | Can be too dense or heavy for some applications |
| Whipped Cream Buttercream | Light and airy, easy to work with | Too light and airy to stick to fondant, can be too sweet |
| Cream Cheese Buttercream | Tangy and flavorful, easy to work with | Can be too soft or runny, may not stick to fondant |
By following these tips and tricks, you can master the art of making buttercream stick to fondant and take your cake decorating skills to the next level. Remember to always experiment and practice, and don’t be afraid to try new things and make mistakes. With time and patience, you’ll be creating stunning cakes that are sure to impress.
What is the main challenge when trying to make buttercream stick to fondant?
The main challenge when trying to make buttercream stick to fondant is that fondant is a non-porous surface, making it difficult for the buttercream to adhere to it. This is because fondant is made from sugar, corn syrup, and water, which creates a smooth and non-stick surface. As a result, the buttercream tends to slide off or not stick properly to the fondant.
To overcome this challenge, it’s essential to prepare the fondant surface properly before applying the buttercream. This can be done by lightly dusting the fondant with cornstarch or confectioner’s sugar, which helps to create a surface for the buttercream to adhere to. Additionally, using a high-quality fondant that is specifically designed for cake decorating can also help to improve the adhesion of the buttercream.
What type of buttercream is best for sticking to fondant?
The type of buttercream that is best for sticking to fondant is a high-ratio buttercream, which is made with a combination of butter, sugar, and a small amount of liquid. This type of buttercream is more stable and less likely to melt or become too soft, making it ideal for sticking to fondant. Additionally, a high-ratio buttercream has a higher sugar content, which helps to strengthen the bond between the buttercream and the fondant.
It’s also important to note that the consistency of the buttercream is crucial when it comes to sticking to fondant. The buttercream should be soft and pliable, but not too runny or too stiff. If the buttercream is too runny, it will not hold its shape and will not stick properly to the fondant. On the other hand, if the buttercream is too stiff, it will not be able to conform to the shape of the fondant and will not stick properly.
How do I prepare the fondant surface for buttercream?
To prepare the fondant surface for buttercream, lightly dust the fondant with cornstarch or confectioner’s sugar. This helps to create a surface for the buttercream to adhere to and prevents the buttercream from sliding off the fondant. You can also use a small amount of piping gel or water to lightly mist the fondant surface, which helps to create a tacky surface for the buttercream to stick to.
It’s also important to make sure that the fondant is at room temperature before applying the buttercream. If the fondant is too cold, the buttercream will not stick properly, and if the fondant is too warm, the buttercream will melt and become too soft. By preparing the fondant surface properly and ensuring that it is at room temperature, you can create a strong bond between the buttercream and the fondant.
What is the best way to apply buttercream to fondant?
The best way to apply buttercream to fondant is to use a piping bag and tip. This allows you to control the amount of buttercream that is applied to the fondant and ensures that the buttercream is applied evenly and smoothly. You can also use a spatula or offset spatula to apply the buttercream, but this can be more difficult to control and may result in an uneven application.
When applying the buttercream, start by applying a small amount to the center of the fondant and then work your way outwards. This helps to prevent the buttercream from pooling at the edges and ensures that the buttercream is applied evenly. You can also use a turntable to rotate the cake as you apply the buttercream, which helps to ensure that the buttercream is applied evenly and smoothly.
How do I ensure that the buttercream sticks to the fondant in hot weather?
To ensure that the buttercream sticks to the fondant in hot weather, it’s essential to use a high-quality fondant that is specifically designed for cake decorating in warm weather. You can also use a small amount of corn syrup or piping gel to help strengthen the bond between the buttercream and the fondant.
Additionally, it’s crucial to keep the cake in a cool, dry place, away from direct sunlight and heat. You can also use a refrigerated cake stand or turntable to keep the cake cool, which helps to prevent the buttercream from melting and becoming too soft. By taking these precautions, you can ensure that the buttercream sticks to the fondant even in hot weather.
Can I use shortening instead of butter in my buttercream to help it stick to fondant?
Yes, you can use shortening instead of butter in your buttercream to help it stick to fondant. Shortening has a higher melting point than butter, which makes it more stable and less likely to melt or become too soft. This makes it ideal for sticking to fondant, especially in warm weather.
However, it’s worth noting that using shortening instead of butter can affect the flavor and texture of the buttercream. Shortening can give the buttercream a slightly different taste and texture, which may not be desirable. Additionally, using shortening can also make the buttercream more prone to cracking and breaking, which can be a problem when decorating cakes.
How do I fix buttercream that is not sticking to fondant?
If the buttercream is not sticking to the fondant, there are several things you can try to fix the problem. First, check the consistency of the buttercream and make sure it is not too runny or too stiff. If the buttercream is too runny, refrigerate it for a few minutes to firm it up. If the buttercream is too stiff, add a small amount of liquid to soften it.
You can also try lightly dusting the fondant with cornstarch or confectioner’s sugar to create a surface for the buttercream to adhere to. Additionally, you can use a small amount of piping gel or water to lightly mist the fondant surface, which helps to create a tacky surface for the buttercream to stick to. By making these adjustments, you can fix the problem and get the buttercream to stick to the fondant.