Fondant on White Velvet Butter Cake
Posted: 12 February 2008 01:49 AM   [ Ignore ]
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I made this cake for a client that is having an anniversary in August and she loved it.  I filled it with apricot preserves, and filled also with buttercream flavored with peach schnapps.  I also used it to frost it.  My problem is that she wants it covered in fondant as she want a specific design that can only be done using it.  That’s fine with me as I don’t object to using fondant especially since I discovered Rose’s recipe. 

But does anyone know if this cake, being that it is so light and soft, will hold up the heaviness of fondant???

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Posted: 12 February 2008 03:41 PM   [ Ignore ]   [ # 1 ]
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You shouldn’t have any problem covering Rose’s White Velvet Butter cake with fondant.  Any of The Cake Bible’s butter cakes can hold the weight with no problem.  I would recommend not filling the layers too thick when you tort it though.  It’s better to have more thinner layers of filling then trying to overfill one or two layers.
Happy Baking,
Lori V.

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Posted: 12 February 2008 03:44 PM   [ Ignore ]   [ # 2 ]
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Hi Rose - I made this cake into an 8-inch layer covered in Rose’s fondant for a baby shower recently.  It chilled the cake before I applied the fondant.  The cake sat at room temp for a couple of hours before we sliced it… it held up just fine.

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Posted: 12 February 2008 03:53 PM   [ Ignore ]   [ # 3 ]
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Rose, if you refer to page 47 in the Cake Bible under complimentary adornments in the right margin, Rose suggests any nonchocolate buttercream, glaze or fondant. So you should be ok to cover it with fondant.

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Posted: 12 February 2008 05:45 PM   [ Ignore ]   [ # 4 ]
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thank you all three for the info.  I’m more at ease now.  Just wasn’t sure if anyone had tried it yet and wanted to make sure.  I’d hate to mess up someone’s 30th year anniversay cake!

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