Welcome to the Cake Decorators Q&A

What is the best dairy free option to make stiff chocolate buttercream icing that will hold the weight of fondant especially when the cake needs to be covered in dairy free icing before covering with fondant?

I have tried either Flora or Pure brand spread, but i’s a lot of work when covering with fondant. Is stork block a better alternative?

Thank you in advance

Stork block is usually the preferred fat for dairy free buttercream as it holds its shape better. Used with chocolate, it should crust sufficiently to withstand fondant covering. ?

Thank you so much.
I forgot to ask if Stork block or Flora dairy free spread or an equivalent spread is the best option for dairy free cake? I have not used stork block for cakes yet but I have used other dairy free spreads.

Thank you in advance xx

Yes, unless you make an oil based cake or a fat free sponge. Oil based cakes are sturdier with longer shelf life. Fat free tend to be drier and not always a good option if covering with sugarpaste. The dairy free fats are excellent for cakes and the stork block is great for an all in mixing method sponge.
It’s just the dairy which is the problem? ?

Thank you madeitwithlove.
Yes it’s only to be dairy free.
So I would do the all in one Victoria sponge with Stork block & the chocolate buttercream ( using cocoa powder) also with stork block.
I haven’t used Stork block at all. But I use Stork spread (not dairy free) for cakes all the time. Thank you so much xxxx

Hope it all goes well ?