I am on “Team Buttercream” when it comes to the buttercream/fondant debate. Fondant looks pretty and makes for beautiful cakes, but I prefer to bite into a creamy buttercream iced cake. I do, however, love to decorate with fondant.
Wilton makes it super easy to use fondant with pre-colored Ready-To-Use Rolled Fondant. They offer a variety of colors that can easily be customized by adding a bit of icing color to make a perfect color match for your needs. Here is an example and explanation of how I used fondant to decorate a buttercream cake for spring.
I started with a smooth buttercream cake iced in a springy yellow and set on my Ultimate Trim-N-Turn Caddy. I chose a sweet butterfly cutter from Wilton’s Easter assortment of mini cookie cutters and noted that the height of the cake compared to the height of the cutter would fit three rows of butterflies.
I used the neon orange from Wilton’s Neon Colors Multi-pack and a bit of White to create an ombre effect for the three rows of butterfly cutouts that I would be applying to the cake. I used full strength neon orange for the darkest bottom row, 1/4 white – 3/4 neon orange for the medium strength middle row, and 1/2 – 1/2 for the lightest color top row. After coating my hands lightly with shortening, I kneaded each color until they were blended and soft.
Using a rolling pin and a smooth surface lightly dusted with powdered sugar – I rolled the darkest color until it was approximately 1/8 inch thin. I cut out each butterfly and placed them under the plastic barrier of my practice board to keep them from drying too fast (if you don’t have a practice board, you could use a cookie sheet and plastic wrap). I needed 20 cutouts to go around the cake once. The first row was a guess at how many I’d need, but then I knew for each row after.
Moving over to my cake, I applied the butterflies by lightly brushing the back with water and gently placing it onto the buttercream. I used a brush from the Wilton Brush Set to apply the water, but you could also use a light fingertip. I continued around the cake until I met the first butterfly. You may need to adjust the spacing slightly as you go so that the last two end up similarly spaced. I repeated the process with the next two colors of fondant.
Finally, I wanted to add a little movement to the cake, so I cut out a few extra butterflies and left them overnight to dry in the corner of my cake lifter. Just before serving, I added them to the cake, again using a light touch of water to apply them to the buttercream. If I had added them too soon before, the fondant would have absorbed the moisture and the butterflies would have fallen flat and lost their “fluttering” look.
Voilà! A spring cake made easy with Wilton’s Ready-To-Use Rolled Fondant!
For more spring cake inspiration, please visit our website.